BiteClub, Kitchen

Chicken Butchering

July 29

Making a Chicken Last: Butchering Techniques with Marissa Guggiana
Ramekins Culinary School, 40 West Spain St., Sonoma
Sunday, July 29th, 2012
11:00am-2:00pm, $80

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mania is redefining the way we buy and cook our meat. The momentum of this wave has created a frenzy, pulling a new generation of home cooks straight into the kitchen. At the fore- front of this new trend is Marissa Guggiana who not only authored Primal Cuts, Cooking with America’s Best Butchers but who also co-founded The Butcher’s Guild, a fraternity of meat professionals dedicated to the art, craft and education of butchery. Please join Marissa and Ramekins as she tackles the chicken and makes it shine.

Hands On: Eight Easy Pieces (The Classic Fryer Chicken)

Demo: Breaking It Down: Three Ways To Butcher A Chicken : Brick Style, Half-Boneless and Chicken Galantine

*All items will be Served with Roasted Potatoes and Vegetables

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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