Classes

Art of French Butchery Demo & Dinner (Oct 29) 10 SPOTS LEFT!

Date: October 29, 2014

Time: 6-9pm

Location: Elder Hall

Cost: $130

Class Size: Limited to 30 people for demo/dinner

Click Here to Register

As many of you know, Camas Davis’ beloved French butchery and charcuterie mentors are coming to Portland! So many people wanted in on the two classes that Dominique and Kate are teaching that we couldn’t accommodate everyone. They sold out in just a few hours! But we hope this new event will satisfy you! The PMC and Elder Hall/Ned Ludd will be throwing a Gascon dinner and pig butchery demo with Dominique Chapolard and Kate Hill as the main attraction!  30 lucky people will get to sip wine and watch Dominique and Kate work their way through a side of pig, using the French art of butchery and charcuterie as their guide.  After the demo, you’ll sit down to a Gascon-inspired meal of French charcuterie, rich cassoulet, and more. With Gascon-inspired wine pairings as well!  Sign up now to reserve your seat.

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The French Art of Kitchen Charcuterie (Oct 27) SOLD OUT

Date: October 27, 2014

Time: 5-8:30pm

Location: Elder Hall

Cost: $225

Class Size: Limited to 12 people

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Camas Davis’ French butchery and charcuterie mentors, Dominique Chapolard and Kate Hill are coming to Portland all the way from France! For this hands-on class Dominique and Kate will teach students how to turn pork, rabbit, and duck into delicious French Charcuterie recipes, from fricandeaux to vontreche (bacon), pate de tete, rillette, pate en croute, terrine, and more.  Students will get to taste all the delicious results that they make in class!

 

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Basic Duck Butchery & Charcuterie (Nov 6)

Date: November 6, 2014

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $$150

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 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 (Nov 9) SOLD OUT

Date: November 9, 2104

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 people

Click Here to Register

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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