Classes

The PMC heads to Eugene for a few classes this summer!

Want to learn all things duck? Join French-trained Camas Davis for a morning 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. No experience required. All tools and equipment provided.

The PMC heads to Eugene for a few classes this summer!

Ever wondered where your bacon comes from? Interested in learning how to buy pork directly from local, sustainable farmers or how to speak butcher? Want to find out which cuts of pork are affordable and flavorful? Do you have aspirations to become a home butcher? Join Camas Davis, founder and owner of the Portland Meat Collective, for this four-hour hands-on class. Camas will teach students how to split sides of pork into primals, and how to cut those primals into familiar cuts like ribs, pork chops, tenderloins, ham roasts, picnic roasts, and coppas. At the beginning of class, Camas will demo on one side of pork. Then, the students will break into two groups and work together on two other sides of pork. The class will also include tips on how to cook and cure various cuts—if you’ve ever wanted to learn how to make your own bacon or ham, this is the class for you. Students will go home with plenty of recipes as well as their even share of meat and bones (about 30-40 pounds).  No experience required. All tools and equipment provided.

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.

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.