Join Zach Goldman, who's quick with a knife, and dip into the world of home butchery. We will focus on how to keep safe while cutting meat, and discuss the advantages of butchering at home. Together, we will make several delicious dishes using all parts of the bird, including how to make a versatile stock out of the bones. Each student will get plenty of hands-on time to practice. This class isn't the best fit for those who don't have at least a little experience cutting veggies; please come with at least basic cooking experience.
What to expect:
Class will include all instruction, tools, recipes, and ingredients.
This class is best for students who are comfortable working with raw meat.
There will be some demo, and plenty of hands-on cutting, and cooking.
Wine and beer available for purchase.
Class will end with generous samples of all the food we cook.
Chickens sourced locally from Marion Acres.
CLASS DATE: Thursday, April 4th 5:30 - 7:30 pm
About our instructor:
Zach Goldman came up in New York City kitchens, working from dishwasher to chef. Looking for more out of life, he sold everything and wandered the US on a motorcycle. He landed in Portland - because it's wonderful - and he likes foraging for Oregon Chanterelle mushrooms. Besides cooking at Cookshop, he teaches private cooking lessons, consults on home kitchen renovations, and works in wineries in the Willamette Valley. He lives in Northeast with his partner, Kayleigh, and their cat, Bren.