Basic Fish Charcuterie
We love cedar-planked salmon, tinfoil-baked trout and grilled octopus as much as the next person, but these aren't the only ways to turn fish and seafood into a delicious meal. What about charcuterie? In this class we'll apply the most common charcuterie techniques that are typically reserved for meat to creatures from the sea (and rivers and lakes). After a demonstration of salmon butchery, we'll teach students how to make their own beet-cured salmon gravlax, how to turn a simple smoked trout into a creamy, spreadable mousse, how to make a whitefish terrine, and how to turn octopus into soppressata. The best part is that while all of these things sound fancy, they are all quite easy to make and require few ingredients beyond the protein itself. At the end of class we'll sit down together to taste what we made!
Take-home perks: Students will go home with 1-2 pounds of salmon gravlax in the process of curing, plus samples of everything else we make in class.
Experience required: None.Rob RoyInstructor
dateApril 28, 2019
time9:00am - 1:00pm
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.
Most classes have a 10-12 person limit. We do not hold classes if we have fewer than 8 people signed up.
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.
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.
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.
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.