Butcher and chef Kristina Glinoga (Matt's in the Market, Restaurant Bateau, formerly of ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised carcass. Learn about animal husbandry and welfare, workers' rights (from farmers to meat packers to chefs), and how to utilize every bit of an animal to maximize deliciousness and value. Also covered: how to shop for good meat purveyors and support a healthy local food economy.
Take home a few pounds of delicious, well-raised meat, and a recipe booklet so you know exactly how to cook all of it!
A special menu du jour and full bar by Quality Athletics will be available for purchase during class.