Événement

Chicken Butchery

Saturday, April 12, 3:00-5:00pm
Tickets: $55 for members, $65 for the general public

The meat counter can be an intimidating place for a shopper. Here at 18 Reasons, we believe that the more knowledge you have, the more confident you become! As such, we are excited to launch our new Whole Animal Butchery series! The goal for each of these courses is to offer an in-depth look at where your meat comes from, quite literally, and to walk away feeling empowered as both a consumer and a cook.

We are excited to announce our (oft requested) Chicken Butchery. Twelve students will spend two hours with master butcher John Hogeland, honing their knife skills and working with whole pastured chickens. We will discuss tools (including sharpening), technique, anatomy, and our desired end results.

Students go home with their butchered chicken and will also enjoy a dinner of sautéed chicken thighs, a salad of spring greens and bread. Students will also receive a breakdown of cuts with recommended cooking techniques and temperatures, as well as a recipe guide with additional spice blends, brines, and sides.

John Hogeland is a butcher and professional chef who has worked in San Francisco's white tablecloth restaurants and as the Head Butcher for both Prather Ranch Meat Company and The Local Butcher Shop. Even early in life John was involved in food, growing up on a farm in Iowa, canning and cooking with his mother and farming and ranching with his father. He currently teaches butchery/cooking classes and works as a consultant on new, locally sourced meat projects. He also makes great pies.