[montanafood_ag] Butchering Classes in Missoula

project.heirloom at gmail.com project.heirloom at gmail.com
Fri Oct 14 13:51:39 MDT 2011


the Heirloom Project presents:

Basic Pig Butchery for Chefs
Date: October 24, 2011
Time: 1-5pm or 5-9pm TBD
Location: TBA
Cost: $225
Class Size: Limited to 12 people
To Register: project.heirloom at gmail.com

Learn the lost art of restaurant butchery from Adam Sappington, owner of
Country Cat Dinnerhouse and Bar, and the PDX Meat Collective’s
French-trained Camas Davis! In this class chefs will take part in splitting
three sides of pork into primals, and they'll learn how to cut those primals
into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas.
The class will also include tips on how to cook various cuts in a restaurant
setting, and everyone will go home with their share of meat and recipes.

Basic Pig Butchery

Date: October 25, 2011
Time: 5-9pm
Location: TBA
Cost: $225
Class Size: Limited to 12 people
To Register: project.heirloom at gmail.com

Learn the lost art of home butchery from Adam Sappington, owner of Country
Cat Dinnerhouse and Bar, and Portland Meat Collective’s Camas Davis! In this
class students will take part in splitting three sides of pork into primals,
and they'll learn 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. All students will split up the spoile at
the end of class!

About the instructors:
Camas Davis in an Oregon native who, for the past decade, has been an editor
and writer for magazines such as National Geographic Adventure, Saveur and
Portland Monthly. In 2009, she was able to secure a butchery and charcuterie
internship in the fertile southwest region of France. It was there that she
began her journey into the world of raising, cutting, and curing meat. When
she returned to Portland, Camas wanted to keep learning and practicing
butchery, but still couldn’t find such opportunities. So she decided to
start the Portland Meat Collective, which offers traveling butchery classes
and is creating a meat CSA that helps consumers buy their meat directly from
small Oregon farms.

Adam Sappington, former Executive Chef at Wildwood restaurant in Portland,
Oregon, has been performing in the kitchen for more than twenty years. Adam
taught himself whole animal butchery while at Wildwood, over ten years ago,
one of the first chefs to do so in Portland.  He breaks down whole pigs,
lamb, and sides of beef for his restaurant every week.

Adam and Camas began collaborating in 2009.
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