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.
DurationWe’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. We’ll demonstrate to the class the proper techniques for pickling some bread & butter pickles and asparagus. All you need to do is bring the whiskey.
We started Schola as a place where people could come together, put on an apron and learn about where food comes from and how to cook it. All of our classes are designed to intrigue the beginner as well as the seasoned veteran in the kitchen. The classes are a hands-on experience and usually last between two and three hours.
Schola is BYOB and we encourage our students to bring a bottle of something to enjoy while they cook and eat together. We’ll always have plenty of stemware on hand!
From the tools and techniques behind different cuts of meat, to proper cleaning and deboning procedures, we’ll take you through the basics of this age-old, top chef technical skill. You’ll leave class with some serious bragging rights plus an appreciation for all parts of the animal.
Why not learn how to make a restaurant quality dinner at home? In this class, you'll master bone-in pork with herbs and preserves:
Butchery class is offered by The New School of Traditional Cookery. The aim is to educate, train and empower people within our community to utilize local foods to their fullest. Our main focus has been on animals, both domestic and wild.
This course covers the basics of meat fabrication – everything from safety and equipment to processing and cooking. Begin each class with a lecture followed by hands-on breakdown of various proteins. Then join the chefs in the kitchen learning the best methods for cooking and processing.
Come join us for an evening butcher class to learn about whole animal butchery, different cuts, cooking techniques, and where your meat comes from!
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