Butchery Series at salumeria

It’s been a long time coming but we’re delighted to announce our first Butchery Series!

Butchery Class: Poultry

November 27, 2012

Chef Ryan Pollnow, will demonstrate how to break down a quail and a hen. He’ll share information about local producers and why we use them at flour + water, central kitchen and salumeria. Each participant will break down a hen and stuff and trust a quail.

While you’re hard at work learning the tricks of the trade with poultry, we’ll serve up some salumi and cheese platters with prosecco, white and or red wine.

Start Time: 6.30pm

Venue: Salumeria

Duration: 3 hours

Cost: $250

 TICKETS

Notes: Students will take home their stuffed quail ready to roast, the hen that broke down and adapted recipes.

Butchery Class: Pig

December 4, 2012

The class will break down a whole hog under Chef Grant Cotner’s supervision. Students will begin by breaking down the pig into primals and then into smaller cuts. Chef Grant will show you how to utilize the entire pig and what to do with the trims and fat: think sausages!

While you’re hard at work learning the tricks of the trade with a pig, we’ll serve up some salumi and cheese platters with prosecco, white and or red wine.

Start Time: 6.30pm

Venue: Salumeria

Duration: 3 hours

Cost: $300

TICKETS

Notes: Students will take home roughly 10 pounds of meat ready to be cooked. Butchery techniques, temperatures, breakdown of cuts and adapted recipes.

Butchery Class: Sausages

December 11, 2012

Chef Rikki Russo creates all the amazing meats and sandwiches at salumeria. In this class, she’ll teach the different techniques to achieve the best sausages from all various proteins. She’ll go over the basic tools, guidelines, techniques and recipes. We’ll make 3 different type of sausages from 3 different proteins.

While you’re working your magic on some tasty sausages, we’ll serve up some salumi and cheese platters with beer pairings.

Start Time: 6.30pm

Venue: Salumeria

Duration: 3 hours

Cost: $225

TICKETS

Notes: Students will take home roughly 6 pounds of meat ready to be cooked. Butchery techniques, temperatures and adapted recipes.

Butchery Class: Salumi

December 18, 2012

Chef Matt Sigler will show all the secrets to curing meat. If you dream of making your own charcuterie at home, this is class for you! Chef Matt will go over the various ingredients and ratios needed to achieve the different types of salumi. He’ll demonstrate how to cure cacciatorini, prosciutto cotto and guanciale.

While you’re hard at work learning the tricks of the trade with salumi, we’ll serve up some salumi and cheese platters with prosecco, white and or red wine.

Start Time: 6.30pm

Venue: Salumeria

Duration: 3 hours

Cost: $225

TICKETS

Notes: Students will take home a curing 101 kit to start their own production at home.

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