Classes

Intermediate Sausage Making (Sept 22)

Date: Sept 22, 2014

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $145

Class Size: Limited to 12 students

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For those who have taken our basic sausage making class or have at least some experience grinding and stuffing sausage, we offer this intermediate class. With the guidance of seasoned sausage maker Mary Kay Gehring, former owner of Viande Meats and Sausage Co and Oregon Food Bank instructor, students will learn how to extend their sausage making skills by going outside of the recipe box. During class, students will create their own unique sausage recipes using flavor and ratio principles that can be applied to a variety of meats. The focus of the class will be to develop non-pork sausage recipes, using lamb or chicken instead. During class we’ll cook and taste along the way and adjust seasonings to get the outcome we’ve envisioned.  Students will get advanced tips on grinding, emulsifying, and stuffing sausage using non-pork meats and fats. Students will go home their share of the final product.

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Basic Fish Butchery (Sept 29)

Date: Sept 29, 2014

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $175

Class Size: Limited to 12 people

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For this class, seasoned Whole Foods fish monger Sean McConahay will teach students how to expertly fillet a whole fish.  After a demonstration, students will each practice on a small trout, before each graduating to a larger salmon (whatever’s fresh and in season).  McConahay will also teach students the basics of cooking salmon in the oven, how to make a simple dashi broth from the fish bones and fins, how to fry up crispy salmon skin, and how to make your own gravlax, with tastes of each offered at the end of class.  Each student will go home with the filets, fins, and bones from the fish they practiced on.

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Basic Duck Butchery & Charcuterie (Dec 6)

Date: October 6, 2014

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 the French way, 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 Pig Butchery (Oct 12)

Date: October 12, 2014

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 students

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For this four-hour, hands-on class chef and butcher about town, Ethen Bisagna, of Feastworks, will teach students how to split sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas.  Ethan will demo on one side while the students break into two groups and work and on two more sides. The class will also include tips on how to cook and cure various cuts, and everyone will go home with their share of meat (usually around 25-30 lbs each). No experience required. All tools provided.

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