Classes

2-Day Basic Pig Butchery, “Kitchen Charcuterie” & Cookery 9-12 & 9-13 (SOLD OUT!)

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

Basic Fish Butchery & Cookery 10-12-15

Date: Oct 12, 2015

Time: 5:30pm - 8:30pm

Location: Elder Hall

Cost: $165

Class Size: Limited to 12 people

Click Here to Register

For this hands-on 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 smaller fish (like trout or tilapia) before graduating to a larger one (like steelhead, salmon, or cod). Which fish we use for class will be determined by seasonality and sustainability. Sean will also teach students the basics of turning every part of the fish into delicious meals: how to make a simple dashi broth from the fish bones and fins, for example, how to fry up crispy skin, how to make fish sausage, or how to simply bake or grill a fillet to the right temperature and consistency. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste all the recipes. As a Monterey Bay Aquarium partner, whenever possible, we also have a Seafood Watch representative on hand to discuss the ins and outs of sourcing sustainable fish!

Take-home perks: Each student will go home with the filets, fins, and bones from the fish they practiced on.

Experience required: None.

Posted on by Beth Collins | Leave a comment

Sausage Making 10-19-15

Date: Oct 19, 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

Basic Pig Butchery 10-25-15

Date: Oct 25, 2015

Time: 9:00am - 1:00pm

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 begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, 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 their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Posted on by Beth Collins | Leave a comment