If a currently scheduled class that you are interested in attending is sold out, email us at info at pdxmeat.com and let us know that you would like to be put on the wait list for that class. If someone drops out we’ll give you the spot! We do not, however, keep waitlists for classes that are not yet scheduled.
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. After the butchery portion of the class is complete, McConahay will 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.
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.
Learn how to use everything but the quack on a wild or domesticated duck or goose from award-winning author and cook Hank Shaw, proprietor of the website Hunter Angler Gardener Cook and author of the new cookbook Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Farmed and Wild. For this four-hour class, Hank will teach students how to break down a whole duck, use “off” bits like necks, wings and feet, clean and cook giblets, make stock and succeed at basic cooking skills such as perfectly searing a duck breast or making delicious duck or goose confit. Hunters in the group can bring their own plucked ducks to the class, and domesticated birds will also be available to those who won’t be bringing their own. Each student will get a chance to pick up a knife and learn for themselves. We’ll feed you some ducky snacks–like corned gizzards and cabbage and duck hot wings–and everyone will go home with meat and bones from the birds they butcher as well as a signed copy of Hank’s new book!