Butchery Basics for the Home Cook
It’s time to take your knife skills to the next level! In this two day course, New Scenic Cafe’s Chef Scott Graden will guide students through two days of the art of butchering poultry, meat, and fish. Each student will learn to sharpen and care for their knives, then dive into the fine points of breaking down and preparing duck, pheasant, rabbit, suckling pig, arctic char, and herring. Once you learn to work with whole animals, a new world of economical and high quality ingredients will open up! The course culminates in a shared meal for students and one guest in a harbor-side celebration of learning, community and delicious food.