Classes

Sausage Making (8-17-15)

Date: Aug 17, 2015

Time: 5:30-8:30pm

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, Oregon Food Bank instructor and former owner of Viande Meats (now Chop butchery). You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal.

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Posted on by Portland Meat Collective | Leave a comment

Basic Pig Butchery (8-29-15 SOLD OUT!)

Date: August 29, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 people

Click Here to Register

Seattle Meat Collective co-founder and Seattle Culinary Academy chef instructor Sarah Wong will teach students how to split sides of pork into primals using French, Italian, and American styles of butchery. They’ll also learn how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. The class will also include tips on how to cook various cuts, and everyone will go home with their share of meat (about 25-30 lbs).

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Basic Duck Butchery & Charcuterie 8-30-15

Date: Aug 30, 2015

Time: 9:00am - 1:00pm

Location: Elder Hall

Cost: $165

Class Size: Limited to 12 people

Click Here to Register

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 birds, Davis will demonstrate the various ways students can cure and preserve them. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes.

Take-home perks: Students will go home with the duck parts they butchered, plus recipes to explore on their own at home.

Experience required: None.

Posted on by Beth Collins | Leave a comment

2-Day Basic Pig Butchery, “Kitchen Charcuterie” & Cookery 9-12 & 9-13

Date: Sept 12 & 13, 2015

Time: 9:00am - 1:00pm (9-12-15); 9:00am - 1:00pm (9-13-15)

Location: Elder Hall

Cost: $300

Class Size: Limited to 12 people

Click Here to Register

Join Seattle Meat Collective Founder and Seattle Culinary Institute Chef Instructor Sarah Wong for a two-day hands-on butchery, “kitchen” 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 cooked charcuterie as you make sausage, paté, and porchetta. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.

Take-home perks: Students will go home with their share of meat and bones, cooked charcuterie that we do not consume in class, plus recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Sausage Making 9-14-15

Date: Sept 14, 2015

Time: 5:30pm - 8:30pm

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, Oregon Food Bank instructor and former owner of Viande Meats (now Chop butchery). You’ll learn how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal.

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Pig Head Butchery & Charcuterie 9-21-15

Date: Sept 21, 2015

Time: 5:30pm - 8:30pm

Location: Elder Hall

Cost: $125

Class Size: Limited to 12 people

Click Here to Register

Ever wondered what to do with pig’s ears and snouts and cheeks and jowls? Just want butchery practice with one of the more recognizable parts of a pig? Come learn from the PMC. We’ll first demonstrate on one pig head, and then each student will get their own head to practice on. You’ll learn how to make your own porchetta di testa, guanciale, and head cheese. At the end of class, we’ll sit down to a light meal to taste (and toast) our efforts.

Take-home perks: Students will go home with their meat, bones, and recipes to explore on their own.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Basic Lamb Butchery 10-4-15

Date: Oct 4, 2015

Time: 9:00am - 1:00pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 people

Click Here to Register

In this hands-on class, students will learn how to break a lamb into its respective, delicious parts with Ethan Bisagna, seasoned butcher and owner of Feastworks deli and catering. Students will work on three whole lambs for the class, and they’ll learn how to tie a leg of lamb, how it is that lamb can become ham, why lamb makes merguez taste so good, and how to carve a perfect lamb “popsicle.” At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

Take-home perks: Students will go home with a bag full of meat, bones, and fat (roughly 20 lbs. worth), plus a few recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Basic Pate 10-5-15

Date: Oct 5, 2015

Time: 5:30pm - 8:30pm

Location: Elder Hall

Cost: $150

Class Size: Limited to 12 people

Click Here to Register

Ethan Bisagna of Feastworks demystifies pate in this class. He’ll reveal the secrets to a perfect farmhouse pate, as well as the key to delicious chicken-liver mousse and pork rillette. Students will get hands-on experience making each of these three recipes, plus tips on specific equipment, good meat sourcing, and more. At the end of class, you’ll get to taste the results.

Take-home perks: Students will go home with samples of pate, chicken-liver mousse, and pork rillette.

Experience required: None.

Posted on by Beth Collins | Leave a comment