Event

Butcher Demo + Sunday Supper Series at Standard Foods

Standard Foods' announces Butcher Demo + Sunday Supper with Head Butcher Steve Goff. Goff will tap into the outstanding producers and artisans celebrated in Standard Foods' grocery, and share his professional tips for using the whole animals, fish, and vegetables. Following the demo, guests will be invited into the kitchen as Goff prepares a dish and shares the techniques for all to enjoy together over a Sunday Supper.

Sunday, February 21, 2-5pm Healthy Hen Chicken Demo

Goff offers a butchering demonstration of whole chickens. Following the demo, go behind the scenes into Standard Foods' kitchen for a techniques class where Goff will share the recipe and preparation for a southern adaptation of the French Cassoulet, using the whole chicken, as well as Camellia Beans, Bertie Country Pecans, Boulted Bread breadcrumbs and schmaltz, all available in the grocery. Participants will learn to de-bone a whole chicken, make chicken stock, sear chickens, and master the essential techniques for this classic dish. At 4pm, guests will dine together at the communal table for a Sunday Supper of Cassoulet and red wine.

Sunday, March 20th, 2-5pm Border Springs Pastured Lamb

Goff is offering a butchering demonstration featuring spring lamb. Learn the techniques for "frenching" a rack of lamb, "boning" a leg of lamb and "braising" lamb shanks. Goff will tap into Standard Foods' grocery for his demo, and serve a southern style Lamb Tagine for Sunday Supper that includes Pine Knot Farm's Sweet Potatoes and Lusty Monk Mustard, as well as the prized Virginia lamb and wine. Learn all you need to know about spring lamb, just before Easter arrives

Classes are limited to 20. $60 per person. Purchase tickets here:

StandardFoodsSundaySupper.brownpapertickets.com

Stay tuned for more Butcher Demo + Sunday Suppers in the coming months