• FEB 26

    Stocks and Broths with Rachael Mamane

    ​What is the difference between stock, broth and bone broth? Is bone broth really as healthy as popular nutrition suggests? What's the big deal about using a boxed broth in a pinch? Can I use the leftover bones from a store-bought roast chicken to make stock? How does stock turn out in a pressure cooker? A slow cooker? An Instapot? If you have ever asked these questions, this class is for you. On Monday, February 26th, come in from the cold to sip a steaming cup of broth with the Portland Meat Collective, The Nightwood, and Rachael Mamane, author of Mastering Stocks and Broths. For this class, we'll spend the evening with Rachael learning the ins and outs of making delicious stocks and broths at home. She'll walk us through the process of making a classic culinary stock, using quality bones and vegetables from local farms--and she'll talk about why the quality of those ingredients is important. We'll finish with a blind tasting, where we'll compare homemade stock with what is found on grocery store shelves.

    But for Rachael, stocks and broths are also a way to talk about politics, history, and sociology. Which is why the class will include mention of Napoleon's influence on canning, how early politics shaped processed foods and popular nutritional trends, and how the wife of a glue manufacturer discovered Jell-O. There's a story about early industrial sabotage in there too! Plus, Rachael will share additional products that can be made from animal bone and fat after we're done using them in our stock pots. Participants will have the option to buy a signed copy of Rachael's book at the end of class and will go home with plenty of inspiration for putting those bones in our freezers to good use.

    Tickets include class instruction and tastings, one glass of wine/beer, plus light snacks. Rachael's book will be available to purchase.

    • date
      February 26, 2018
    • time
      5:30pm - 7:00pm
    • cost
      $50.00
    • REGISTER NOW

Class Details

TAKE HOME

How much meat students take home at the end of each class depends on the protein we use for that class and the type of class. In some classes we cook and eat all the meat we work on and students do not go home with anything. In others, a pig butchery class for instance, students split up and go home with all the meat we butcher.  The animals we buy for our classes do not come to us weighing exactly the same. While we have a pretty good idea, within 10-20 lbs, as to how much we will end up working with, we cannot give exact numbers. We have, however, provided general estimates in all our class descriptions. We do our best to price the classes based on the average weights of the animals we have used for past classes. We also do our best to split up the meat as evenly as possible, but there are only two tenderloins on a pig, so....you get the idea. If you are taking a class in which each student gets their own animal (i.e. a duck or chicken butchery class), you'll go home with the parts of the animal you work on.

CLASS SIZE

Most classes have a 10-12 person limit. We do not hold classes if we have fewer than 8 people signed up.

LOCATION

The majority of our classes occur at The Nightwood. A vibrant community space, a creative studio, and a bold experiment that reimagines the intersection between food, drink and design, The Nightwood is entirely owned and operated by women—a dream team of storytellers, seekers, and action-takers—who are passionate about thoughtfully-produced food, beautifully-designed spaces, and creative collaboration. The Nightwood tribe includes chefs, butchers, event planners, farm-to-table experts, writers, and design mavens. The Portland Meat Collective is proud to be an integral member of The Nightwood's tribe. 

Occasionally, classes occur on farms, or in other locations, that are further away. We always confirm the location to students once they have prepaid for a class and the class date is near. If the location is outside of Portland, we usually mention this in the class description. If you have concerns or questions about the location before you register for a class, please feel free to call or email us. Sometimes the location can change at the last minute, so make sure to check for emails from us a few days before a class is scheduled to happen.

WHAT TO BRING

Please bring an apron (or plan to buy a PMC apron upon arrival) and wear closed-toe shoes. If you would like to bring a cooler for your meat, feel free. We'll provide the rest.

MORE QUESTIONS?

Learn about our curriculum here, or read our FAQ ​here.

CLASS CONFIRMATION

Once you have paid to reserve your spot in a class, you will receive a notification of your reservation by email. As the class date nears, we will send a separate email to you with class details and location. If you are signing someone else up for the class, keep in mind that we will send all class emails to the email address you provide us with.

REFUND POLICY

Our classes greatly depend on enough students pooling their money together to purchase the meat needed for each class. For each class, we order all animals several weeks ahead of time. If everyone dropped out of the class at the last minute, you are still technically the owners of those animals. For this reason we must have a refund policy that covers the cost of the animals no matter if a student can make it or not. If you wish to still get your share of meat, even though you can’t make the class, we can arrange for that but will need to know ahead of time. Our policy is as follows:

  • If students cancel 10 or more days before the class date: 100% will be refunded.
  • If students cancel 6 to 9 days before the class date: 50% will be refunded.
  • If students cancel 0 to 5 days before the class date: 0% will be refunded.
CANCELLATION POLICY

We reserve the right to cancel or reschedule any class due to low attendance or other conflicts. If this occurs, all participants will be notified and offered a refund or a spot in other scheduled classes.

  • 5:30pm - 7:00pm, February 26, 2018

    Stocks and Broths with Rachael Mamane

    ​What is the difference between stock, broth and bone broth? Is bone broth really as healthy as popular nutrition suggests? What's the big deal about using a boxed broth in a pinch? Can I use the leftover bones from a store-bought roast chicken to make stock? How does stock turn out in a pressure cooker? A slow cooker? An Instapot? If you have ever asked these questions, this class is for you. On Monday, February 26th, come in from the cold to sip a steaming cup of broth with the Portland Meat Collective, The Nightwood, and Rachael Mamane, author of Mastering Stocks and Broths. For this class, we'll spend the evening with Rachael learning the ins and outs of making delicious stocks and broths at home. She'll walk us through the process of making a classic culinary stock, using quality bones and vegetables from local farms--and she'll talk about why the quality of those ingredients is important. We'll finish with a blind tasting, where we'll compare homemade stock with what is found on grocery store shelves.

    But for Rachael, stocks and broths are also a way to talk about politics, history, and sociology. Which is why the class will include mention of Napoleon's influence on canning, how early politics shaped processed foods and popular nutritional trends, and how the wife of a glue manufacturer discovered Jell-O. There's a story about early industrial sabotage in there too! Plus, Rachael will share additional products that can be made from animal bone and fat after we're done using them in our stock pots. Participants will have the option to buy a signed copy of Rachael's book at the end of class and will go home with plenty of inspiration for putting those bones in our freezers to good use.

    Tickets include class instruction and tastings, one glass of wine/beer, plus light snacks. Rachael's book will be available to purchase.

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