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Advanced Knife Skills: Pork and Poultry


In this class, we focus on the fundamentals of butchery.  You will start off learning how to truss and break down a whole chicken. Then we move on to de-bone a pork loin, French the bones, and cut pork chops. This class promises to teach you some very specialized techniques while ending in a delicious dish. 

$69.00 per person


Sat., Feb 17th at 2:00pm

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Earlier Event: December 6
Brunch: Dim Sum
Later Event: December 8