Classes

Basic Sausage (5-11-15)

Date: May 11, 2015

Time: 5:30-8:30

Location: Elder Hall

Cost: $150

Class Size: Limited to 12 people

Click Here to Register

Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, former owner of Viande Meats (now Chop butchery). Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes.

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2-Day Basic Pig Butchery & Cookery (5-16 & 5-17)

Date: May 16 & 17, 2015

Time: 9am-1pm (both days)

Location: Elder Hall

Cost: $300

Class Size: Limited to 12 students

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Join Seattle Meat Collective Founder an Seattle Culinary Institute chef Instructor Sarah Wong for a two-day, hands-on butchery, charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local pasture-raised hogs into primal and subprimal cuts. On the second day, Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of charcuterie, as you make sausage, paté, porchetta and bacon. You’ll feast on ribs, loin racks and tenderloins, and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery

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Rabbit Slaughter (5-16-15)

Date: May 16, 2015

Time: 10am-1pm

Location: TBA

Cost: $125

Class Size: Limited to 10 people

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Learn how to raise, slaughter, and butcher your own rabbits. After a demonstration on the most humane way to harvest a rabbit, each student will have the opportunity to harvest their own rabbit (provided by a local farm), with proper instructor guidance.  Students will learn how to separate leg from loin and what to do with each of the parts once they’re in the kitchen. Tastes of rabbit pate and rillette and an appropriately matched beverage will accompany the event.

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Real Coq Au Vin: Chicken Slaughter (5-16-15)

Date: May 16, 2015

Time: 2:30-5:30pm

Location: TBA

Cost: $$125

Class Size: Limited to 10 people

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In this course, instructors teach each student how to kill their own rooster or hen (provided by a local farm), and then how to butcher it in preparation for making coq au vin (for roosters) or poule a pot (for hens), both traditional, French stews slow-cooked over a low flame for hours. Students will enjoy homemade chicken liver pate and other bird-inspired fare and they’ll go home with a traditional recipe for coq au vin and poule au pot.

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Basic Duck Butchery & Charcuterie (5-18-15)

Date: May 18, 2015

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $$150

Class Size: Limited to 12 people

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Want to learn all things duck? Join French-trained Camas Davis for an evening of le canard.  With Camas’ guidance, each student will butcher their own duck with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck liver mousse, and more. Once students have worked through their bird, Davis will demonstrate the various ways in which students can cure and preserve their own ducks. After tasting examples of those cured and preserved results, students will go home with plenty of recipes and duck meat to explore on their own at home.

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Basic Beef Butchery: Forequarter (5-24-15)

Date: May 24, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: 12

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For this class, Tracy Smarciaz, owner of Heritage Meats, will teach the class how to break down that entire forequarter of beef into primals, and then into subprimals.  The beef for the class will be provided by Gleason Ranch. Students will get hands-on experience learning everything from seaming out a flat iron to trimming standing rib roasts, and cutting short ribs, and they’ll go home with their own share of beef (about 20 lbs).

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Basic Beef Butchery: Hindquarter (5-31-15)

Date: May 31, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 people

Click Here to Register

For this class, Tracy Smarciaz, owner of Heritage Meats, will teach the class how to break down that entire hindquarter of beef into primals, and then into subprimals.  The beef for the class will be provided by Gleason Ranch. Students will get hands-on experience learning everything from seaming out a flank steak to trimming tenderloins, and they’ll go home with their own share of beef (about 20 lbs).

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Basic Sausage (6-8-15)

Date: June 8, 2015

Time: 5:30-8:30 PM

Location: Elder Hall

Cost: $150

Class Size: Limited to 12 people

Click Here to Register

Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, former owner of Viande Meats (now Chop butchery). Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes.

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