Evento

Whole Chicken Hands-On Butchery with Rian Rinn

This class starts at the beginning. Learn the anatomy of the bird and how to easily and efficiently cut this popular poultry into traditional market cuts. Each student will begin the class with three whole chickens and end up with pairs of perfectly separated breasts, thighs, legs, wings, and soup stock bones. Empowered with this essential skill, class attendees can go on to support local producers by purchasing whole birds. If you can cut a whole chicken, you're unlikely to buy breasts, thighs, or legs separately again. Chicken!
Please bring your own knife for the job.
(Locally pasture-raised whole chicken available at SHED-soon.)

Butcher Rian Rinn was born in Dry Creek Valley. As a child Rian was an active member of 4H raising livestock for auction. He attended culinary school in San Francisco which led him to some of the finest restaurants in the world. From the kitchen of El Bulli, Rian realized his passion lay in meat and livestock production. He returned to Sonoma County to become head butcher at Willowside Meats in Santa Rosa. In this old-school butcher shop he perfected his craft of custom beef, lamb, and pork cutting, smoking, and sausage making. Next at Golden Gate Meats North, he continued to break whole carcasses, this time for mid to large-scale resale. Customers ranged from the small rancher selling at farmer's markets to Bill Niman. By the end of 2013 he will open his own shop, Sonoma County Meat Co. in Santa Rosa, CA. It will include an educational component and the best meat in town!