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Event
Butchery 101
In this class, participants learn hands-on knife skills and butchery techniques from our Chef de Cuisine, Alex Leblanc. Throughout a nose-to-tail butchery demo of a pig from Wyndswept Farm in Limerick, Maine, well review anatomy and cooking tips; learn how to break down, debone and skin properly; and discuss sourcing pasture-raised pork sustain-ably in todays food system. Learn where your favorites cuts sit on the animal, and discover pieces you never knew existed. Nothing connects you closer to your food quite like this experience.
This is a hands-on workshop. At the end of class well cheers with a complimentary glass of bubbles, as well as devour delicious foods prepared in our kitchen. A cut of meat will be given as a party favor to all participants.
Space is limited as we have a smallish kitchen
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Location50 Local (View)
50 Main Street, 50 Local Restaurant
Kennebunk, ME 04043
United States
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Categories
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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