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Event
Butchery 101 - Whole Pig and Lunch
Butcher and chef Kristina Glinoga (Matt's in the Market, Restaurant Bateau, formerly of ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised whole carcass (or side of pork). Learn about animal husbandry and welfare, workers' rights (from farmers to meat packers to chefs), and how to utilize every bit of an animal to maximize deliciousness and value. Also covered: how to shop for good meat purveyors and support a healthy local food economy.
Take home a few pounds of delicious, well-raised meat, and a recipe booklet so you know exactly how to cook all of it!
Snacks and coffee will be provided, as well as a belly-warming lunch made from the animal we're butchering in the class.
Three classes will be offered this winter. Take one, two or all three - each will showcase different skill sets. This is the a basic and introductory class on pork butchery.
Animal: pig
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LocationAtrium Kitchen at Pike Place Market
1433 1st Ave. (Entrance near the corner of Pike St and 1st Ave)
Seattle, WA 98101
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Wheelchair Accessible: Yes! |
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Contact
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