Classes run from June through October. As they tend to fill quickly, we maintain waiting list for those interested. If you’d like to be added to one of our waiting lists, email firstname.lastname@example.org with your name, number of students, phone number and preferred email address. We will let you know if we have any openings.
In this 6 hour workshop, Sean Durnan (our resident star butcher) will cover basic kitchen butchery of chicken, lamb and beef and Annemarie Ahearn (chef instructor) will demonstrate a range of fundamental culinary techniques necessary for meat cookery.
In the first three hour session, we will cover the following subjects:
Buying Meat: Knowing your butcher, understanding protein, basic anatomy
Chicken butchery (trussing, basic breakdown)
Searing and Braising Technique
Second three hour session:
Cutting steaks: the value of cooking on the bone
Boning a leg of lamb
Stuffing a roast
Grilling steaks correctly
This workshop will be a combination of demonstration and hands on cookery. Lunch will be served during a one hour break at noon and at three we will indulge in yet another protein packed offering. Don’t worry, the meals will be accompanied by a couple of big, beautiful salads for balance and a little something sweet to finish.
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