Whole Animal Butchery - The Sheep with Chef Matt Elias
Feeding your families with meat and produce from your yard or a small local farm is the ultimate goal for many of us. To help you reach that goal, Chef Matt Elias, of Saltwater Oyster Depot and Bar Jules, will guide a small group through the ins and outs of breaking down and butchering a whole sheep (yes, mutton!).
This is a very hands on class, so come prepared to cut.
Once you've tasted proper mutton (spiked with garlic, peppered with crushed rosemary, and served hot off the grill) you'll begin to wonder why anyone bothers with lamb at all! Sadly, though, mutton seems to have a poor reputation, but properly reared mutton is an amazingly delicious and sustainable product..........Give it a try!
After the work is done, you will get a chance to taste a variety of cuts prepared in various styles.
This class is limited to 15 participants.
$125 per person
GrowKitchen - Center for Fooducation (View)
245 Ferguson Rd.
Sebastopol, CA 95472
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|