Butchering for the Home Cook
March 14 @ 6:00 pm - 8:00 pm$75
As a restaurant, we have sourced the best local meat our area has to offer. It’s a process of getting to know our local terrain and how the breeds will cook, grind and cure. All of this has led us to start a butchering and charcuterie program to bring back to the area old world flavor and technique of patience. We are butchering hogs, cow, chickens, lamb and crafting terrines, sausages, and pate. In this class, Chef Brad McKenzie and our Sous Chef Cory demonstrate butchering techniques for the home cook including with large and small cuts, whole chicken and more.
What To Expect: Great cooking isn’t about recipes — it’s about techniques. In our hands-on classes, you’ll work alongside others in a fun, hands-on environment led by our professional chef instructors.
Our classes are approximately 2 hours. Hands-on classes are limited seating and you will be standing and working for part of the class. Each guest has a chance to butcher and will take home a delicious goodie bag. Please wear comfortable, closed-toe shoes and have long hair tied back.
Participants will receive a coupon good in the Food Dance Market for 10% off in-store purchases the day of class.
Our classes & Farm dinner events are prepaid, non-refundable, transferable up to 48 hours prior