Ex-Chez Panisse Cook Breaks Down Butchery Essentials in June Classes
Not that long ago, a guy might take a class to learn how to make fettucine. These days, knowing how to take down a hog is considered essential housekeeping, but it's not something you can pick up by surfing Epicurious. "Butchery is something you can't teach yourself, the way you can teach yourself to make stock," said Tamar Adler, a former cook at Chez Panisse and director of the CSA-like meat-share program BAMCSA. Adler is teaming up with Secret Eating Society's Marissa Guggiana to lead two butchery classes at Sonoma Direct (6675 Petersen at Blank, Petaluma), Saturday, June 6, and Sunday, June 28, both starting at 2 p.m. The cost is $275.
fLeMmA via Flickr Go ahead -- try this at home
Students will practice on legs of lamb, learning how to hold a knife, strip away silverskin, and locate a ball joint. Chickens follow, but as for the climactic pig-butchering, Adler plans to demo that herself. "I don't want to hand over the cleaver too soon -- it can be kind of overwhelming." The butchered meats are destined for a hot grill, served up with veggies and herbs from Guggiana's garden. There'll be wine, not to mention the kind of fellowship that comes from rendering beasts into edible cuts.
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