Nose-to-Tail & Leaf-to-Root BBQ Course

There's little better than a barbecue on a summer's evening, but isn't it frustrating when the meat ends up chargrilled on the outside and raw on the inside rather than beautifully cooked as your taste buds had been expecting? Well, with the help of this course you'll be able to get it right every time from now on. This FOOD Zurich workshop introduces participants to the nuances of barbecuing according to the criteria of slow food, from nose to tail and leaf to root. It will be held at Big Green Egg Head at Schanzackerstrasse 20 in Zurich.