Portland Meat Collective Spring Class Schedule
SPRING 2010
A little over a month ago, the PMC offered its first
Basic Pig Butchery class to a sold-out audience. And this past
Saturday, the PMC threw it’s first Real Coq Au Vin workshop,
which entailed 10 students each learning to kill and butcher
their own rooster or hen. It also entailed a delicious pot of
coq au vin, homemade charcuterie, butter lettuce salad with
green goddess dressing, and several bottles of wine. In the next
two months the PMC will be offering five more classes, with the
possibility of a few extra ones thrown in (demand for another
rooster class is so high that we’ll likely organize another one
or two). We’ll be holding these classes in a variety of
community settings from restaurants to cooking schools, urban
farm, art galleries and music studios. I hope to see you all
there. Sign up fast. The French Butchery class sold out in 24
hours!
April 10, 2010
Basic Pig Butchery
TIME: 1pm-5pm
LOCATION: Robert Reynolds Chef Studio
Learn the lost artof home butchery from Adam Sappington, owner of
Country Cat Dinnerhouse and Bar, who will be assisted by the
Portland Meat Collective’s Camas Davis and Pastaworks butcher,
Tray Satterfield. Learn how to split two sides of pork into
primals, and how to cut those primals into cookable cuts like
ribs, tenderloins, ham roasts and shoulder roasts. The class
will also include tips on how to cook various cuts, and
everyone will go home with their share of meat.
COST: $200
CLASS SIZE:Limited to 10 people
REGISTRATION: info@pdxmeat.com
April 24, 2010
Easy Home Curing
TIME: 2pm-5pm
LOCATION: Zenger Farm
Learn how to make your own pancetta and corned beef. Students
will find out which cuts of meat are bestto use for each curing
process, where to source such cuts, which spices and smoking
techniques to use, how dry versus wet curing works, and how to
ensure your cured meat comes out tasting good. Each student will
go home with a sizeable portion of tied and spiced pancetta that’s
ready to be aged at home. They will also go home with their own
cured beef, which will need to be aged in their refrigerator for
a few weeks before its final preparation. The class will end
with a meal of corned beef and cabbage,
pancetta-spiked salad, and good wine.
COST: $75
CLASS SIZE: Limited to 10 people
REGISTRATION: www.zengerfarm.com
April 25, 2010
French Pig
TIME: 10am-2pm
LOCATION: Robert Reynolds Chef Studio
On a small farm in southwest France, Dominique Chapolard and his
three brothers grow their own grain to feed their own pigs, eight
to ten of which they prepare every week for five local markets.
At market, they sell their fresh French cuts, like roti, cotelettes,
and longe, along with their housemade charcuterie like saucisson
sec, jambon, and fromage de tete. Together with the Chapolard family,
Kate Hill, culinary teacher and owner of the Gascon Kitchen, a cooking
school located just a short drive away from the Chapolard farm,
offers butchery apprenticeships and other learning programs in
France. In April, Kate and Dominique will travel to the United
States to share their cooking and butchery knowledge. While in
Portland, they’ll join forces with meat CSA and traveling
butchery school, the Portland Meat Collective—Camas Davis, PMC’s
founder, learned butchery from the Chapolards last summer—to
offer a one-day, hands-on master class. In this workshop,
Dominique teaches students how to transform a pig into premium
French cuts, using seam butchery, a traditional European method
of breaking down animals according to their muscle seams, as
opposed to cutting through muscle as is often done in many
American butchery shops. As Dominique guides the students, Kate
teaches them how to transform basic cuts into traditional French
recipes. The class will finish with a charcuterie tasting and
discussion of full-circle farming methods in France, and
students will go home with meat they have butchered themselves.
COST: $250
CLASS SIZE: Limited to 10 people
REGISTRATION: http://frenchpig.eventbrite.com
WORKSHOP FULL!
May 15, 2010
Basic Pig Butchery
TIME: 1pm-5pm
LOCATION: International
Culinary School, Art Institute of Portland
Learn the lost art of home butchery from Adam Sappington,
owner of Country Cat Dinnerhouse and Bar, assisted by the
Portland Meat Collective’s Camas Davis and Pastaworks butcher,
Tray Satterfield. Learn how to split two sides of pork into
primals, and how to cut those primals into cookable cuts like
ribs, tenderloins, ham roasts and shoulder roasts. The class
will also include tips on how to cook various cuts, and everyone
will go home with their share of meat.
COST: $200
CLASS SIZE: Limited to 10 people
REGISTRATION: info@pdxmeat.com
May 29, 2010
Basic Pig Butchery
TIME: 1pm-5pm
LOCATION: Park Kitchen
Learn the lost art of home butchery from David Padberg, chef de
cuisine at Park Kitchen restaurant, assisted by the Portland Meat
Collective’s Camas Davis and Pastaworks butcher, Tray Satterfield.
Learn how to split two sides of pork into primals, and how to
cut those primals into cookable cuts like ribs, tenderloins, ham
roasts and shoulderroasts. The class will also include tips on how
to cook various cuts, and everyone will go home with their share
of meat.
COST: $200
CLASS SIZE: Limited to 10 people
REGISTRATION: info@pdxmeat.com