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Home Butchery

Have you ever wanted to know how to properly break down a whole bird, fillet a whole fish or butcher a land animal?  It’s easier than you might think and has the added bonus of reducing your weekly grocery bill. Join Chef Drew Flanders in this hands-on butchery class where you will learn a plethora of butchery terms and techniques which you will put to use as you break down a whole chicken and fillet a trout.  In addition, Chef Drew will demo how to butcher a rabbit and talk about the different parts/cuts as they relate to lamb, pork and beef in case you are inspired to take your butchery skills to the next level when you are at home.

Hands-on Skills:

  • Fillet a Whole Trout
  • Break down a Whole Chicken

You will choose between cooking the trout or chicken breast for lunch and take the remaining pieces home to cook later.

Chef Demo:
Break down a Whole Rabbit

Menu

  • Pan-seared Chicken Breast or Trout with Green Peppercorn Buerre Blanc
  • Black Lentils and Sauteed Mushrooms

Chef Drew brings over a decade of study and practical experience in butchery and artisan charcuterie. Drew studied European seam-style butchery and artisan charcuterie techniques with a 4th generation butcher in Tuscany, an artisan farmer-butcher in Gascony, and helped a colleague and friend launch a successful farmstead charcuterie and butchery business in Guernsey. Chef Drew works at the Seattle Culinary Academy where he has the opportunity to expose the next generation of cooks and chefs to these techniques.

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Home Butchery - 6/12/22
$ 135.00
16 available