Whole Lamb Butchery Class
With the help of Slow Food East Bay, Dave the Butcher is coming to Three Stone Hearth Community Supported Kitchen in Berkeley! He's bringing his friend John Fink, a chef who specializes in working with whole animals.
Dave and John will be bringing a grassfed lamb, and Dave will show you how he breaks down a lamb into its parts and cuts. He and John will explain how to cook the various parts, and why some cuts are good for hot dry heat and others are better for low-temperature wet heat. John will cook up a few tasty morsels for us all to try, and there will be ample time and opportunity for questions and discussion.
About the Instructors
Dave Budworth, aka "Dave the Butcher," has been a butcher in the San Francisco Bay Area since 1989. He learned his trade over the years at traditional butcher shops such as Ver Brugge Foods in Oakland and Shoppers Corner in Santa Cruz. For the last 3 years David has been the Manager of Marina Meats and house butcher at Avedanos Holly Park Market. In his spare time he teaches butchery classes and puts on butchery events around the Bay Area. Dave is a proponent of responsible, humane, and sustainable animal husbandry.
Chef John C. Fink is a San Francisco-based chef with over 20 years of experience cooking for the West's most discerning palates at restaurants such as Aqua, Postrio, and Ondine. Prior to that, John fished commercially for scallops, tuna and swordfish in the North Atlantic and Alaskan king, tanner and opilio crab in the North Pacific. Drawing on his fishing days, John's food preparation starts from the very beginning how the animal is raised. John personally visits each farmer and tours their facilities, seeking to walk in each farmer's footsteps in order to bring out the best taste in the meat and influence the final flavors that emerge from his dishes.
Three Stone Hearth Community Supported Kitchen (View)
1581 University Avenue
Berkeley, CA 94703
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|