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All our 2017 classes and workshops have nearly filled. If you didn’t get a chance to sign up this year, we encourage you to join our newsletter and you will receive notification of registration for the 2018 classes on December 1st, 2017. If you’d like to be added to one of our waiting lists, email info@saltwaterfarm.com

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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.

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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