BiteClub, Kitchen, Restaurants

Butchery Class and Dinner with Meat Revolution and Fork Catering

Feb 13, 20, 27

Who needs dinner and a movie when you can have dinner and a butchering class? Now that’s some serious romance.

Beginning Feb. 13, 2012, Meat Revolution’s Berry Salinas and Fork Catering’s Sarah Piccolo are teaming up for a three-class series focused on teaching home cooks how to make the most of their meat — with the benefit of dinner and wine as part of the learning process.

Session 1: Chicken (Wednesday, Feb. 13, 5-8PM)
Learn how to break down a whole chicken from wings to thighs, how to use the whole carcass, how to brine and marinade and finally, prepare coq au vin. Afterward, sit down for a communal dinner featuring coq au vin, creamy farro, braised fennel and leeks and salad. Go home with recipes and a chicken to prepare at home.

 Session 2: Rabbit (Wednesday, Feb. 20 5-8PM)
Learn how to break down this versatile animal for a tasty rabbit ragout. A family-style meal will include homemade mal tagliati pasta and polenta with rabbit ragout, local mushrooms, and a salad.

Session 3: Sausage and Curing Pork Belly (Wednesday, Feb. 27, 5-8PM)
Learn how to cure your own pork belly for some tasty pancetta as well as learning how to stuff sausage (not as easy as it looks!). Dinner is carbonara with tagliatelli, grilled sausages and salad. Students take home a chunk of pancetta for later.

Classes are $75 each, or $60 if you purchase the series. Limited to 10 students, 330 Main St., Sebastopol. Email info@forkcatering.com for reservations or call 707-494-0960.

 

 

Editor’s Note: Travel, dining and wine tasting can be complicated right now. Use our inspirational ideas to plan ahead for your next outing, be it this week or next year. If you visit restaurants, wineries, and other businesses during the pandemic, remember to call ahead, make reservations, wear a mask and social distance.

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