The Whole Beast: Curing Meat + Fish

Date and Time for this Past Event

• Tuesday, Apr 11, 2023  6pm - 8pm

Location

visit website

Details

Calling all carnivores!

Many of us have forgotten that the meat we buy comes from animals. To reconnect with the meat’s source (hint: it’s not a cellophane-wrapped package), local chefs have turned to whole animal butchery. The Whole Beast series will highlight the processes involved in butchering and preparing prime cuts, as well as some of the lesser-known bits. You will leave class with a greater appreciation for the whole animal, from nose to tail or beak to feet.

In this class Chef Mark Haskell will show participants how to choose, cut, prepare and cook a wide variety of fish. After learning to skin, filet and portion the fish properly, you will try your hand at grilling, sautéing, frying, and braising different fish varieties. The menu will feature salmon, monkfish, halibut, rockfish and even some surprises! Plus Southern Pickled Pork and duck prosciutto. Accompanying sauces and side dishes will be served as well.

Complimentary beer and wine are included in the price of the course!