Gain confidence in both filet-ing and cooking fish in our basic fish butchery class! Each student will break down and take home a whole fish, learning the best technique to filet, as well as how to utilize each part of the fish.
DurationGain confidence in both filet-ing and cooking fish in our basic fish butchery class! Each student will break down and take home a whole fish, learning the best technique to filet, as well as how to utilize each part of the fish.
Students will also take home a pair of pin-bone tweezers, in addition to the whole fish they break down in class. Class will end with a cooking demonstration for how to nail the perfect cook on a fresh filet of fish every time.
Our founder, McCullough Kelly-Willis, was first exposed to whole animal butchery and the concept of sustainable meat in 2013, while at Reed College in Portland, OR. She signed up for basic pig butchery with the Portland Meat Collective on a whim, and she was hooked.
In the summer of 2013 she moved from Portland to Chicago, and decided to find a way to continue learning about whole animal butchery, which led to a six month stage at The Butcher&Larder. After coming on full time in 2014, she continued honing her butchery skills and learning about the wide world of charcuterie.
When The Butcher&Larder joined Local Foods in 2015, she began working on the dry curing program, doing months of research and development and making some pretty delicious salami and whole muscle cures along the way.
McCullough now heads the Chicago Meat Collective in the hopes of continuing her own education and creating a wider community of conscious meat consumers here in Chicago.
Duck Two Ways Class is offered by Panzano for all ages and skill levels. This class focus on whole bird butchery.
Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.
Butchering Skill class is offered by Cook. COOK celebrates the craft of cooking, drinking and gathering at the table. Programming ranges from intimate, demonstration-style dinners led by A-list chefs and restaurateurs to knife and butchering skills.
Learn the craft of butchering with Chef Cam Floyd of Sweet Auburn BBQ! Chef Cam will butcher and prepare a whole hog for smoking, and explain the do’s and don’t of butchering.
We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork ribs to roast and sides to eat. Â
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