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.
DurationRabbit 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.
In this class local butcher Dylan Carasco will teach you how to source local and sustainably raised rabbits as you practice butchering and deboning.
You'll then learn ways to cook rabbit at home with some of his favorite recipes: lapin á la moutarde (braised rabbit with mustard cream sauce and egg noodles); rabbit galantine (whole, deboned rabbit stuffed with sausage, mushrooms, bacon, and herbs); and buttermilk fried rabbit with hot honey.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs.
Here at the Pantry, we call ourselves a community kitchen. For us, that means we do many things: cooking classes focusing on traditional food crafts and technique, five-course family-style dinners, culinary camp for the kids, power lunches for makers, food swaps, and cookbook club potluck suppers.
Basically anything we can think of to get our neighbors around the table, breaking bread and building community.
Chicken is one of the most popular meats of modern times. We'll guide you through choosing a bird to breaking down a whole chicken to cooking the different parts in new and fun ways.
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.
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.
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.
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