SWF will be closed from November 2016 - May 2017. Registration for the 2017 season will open on December 1, 2016.

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Cutting and Cooking Meat

June 24 @ 9:00 am - 4:00 pm

| $225
chicken-hen_1_md

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)

Meat Marinades

Searing and Braising Technique

Chicken Stock

 

Second three hour session:

Cutting steaks: the value of cooking on the bone

Boning a leg of lamb

Stuffing a roast

Compound butters

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.

Tickets

Meat Cutting and Cooking$225.00

Details

Date:
June 24
Time:
9:00 am - 4:00 pm
Cost:
$225
Event Categories:
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Venue

Salt Water Farm
Salt Water Farm Road
Lincolnville, ME 04849 United States
+ Google Map
Phone:
207-230-0966
Website:
https://saltwaterfarm.com

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