Upcoming Events
Select from schedule
| June, 2013 | |||||
| 20 | Thu | 6pm - 9pm | PRIMAL: Whole Animals + Primal Cuts (hands-on + dinner) | ||
| 22 | Sat | 5:30pm - 9:30pm | Cooking the Market™ (hands on) | ||
| July | |||||
| 10 | Wed | 7pm - 9pm | Wine o'Clock (tasting + nibbles) | ||
| 15 | Mon | 6pm - 9pm | Chef's Night Off (hands on w your favorite local chefs) | ||
| 20 | Sat | 5:30pm - 9:30pm | Cooking the Market™ (hands on) | ||
| August | |||||
| 17 | Sat | 5:30pm - 9:30pm | Cooking the Market™ (hands on) | ||
| September | |||||
| 21 | Sat | 5:30pm - 9:30pm | Cooking the Market™ (hands on) | ||
| October | |||||
| 5 | Sat | 5:30pm - 9:30pm | Cooking the Market™ (hands on) | ||
| 10 | Thu | 6:30pm - 9pm | French Comfort Food (hands on + dinner) | ||
| November | |||||
| 9 | Sat | 5:30pm - 9:30pm | Cooking the Market™ (hands on) | ||
| December | |||||
| 7 | Sat | 5:30pm - 9:30pm | Cooking the Market™ (hands on) | ||
Today
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PRIMAL: Whole Animals + Primal Cuts (hands-on + dinner)
Thursday, 20 Jun 2013 6pm - 9pm
- 7 spaces available.
- Bookings end on June 20 at 5:00pm.
Through your favorite restaurant chefs, we’ll take the curious home cook one step closer to their food by learning to break down, store, cure, and cook with primal cuts and whole animals. These talented chefs are the top of their culinary games, and their approaches to animal cookery are clever, inspired and filled with respect.
You’ll learn basic butchery and cooking skills that can be replicated at home, with each class taking on the unique expressions and creativity of the talented chef at the helm.
Together, we'll break down a primal cut or whole animal, cook, and get to eating!
Feb: Mike Phillips, Three Sons Meat Co.
Surprising no one, Mike will be leaning on his expertise as a pork loin pro - we'll be breaking down chops & tenderloin, as well as cooking with some of Mike's cured mastery: guanciale, prosciutto, and pancetta. #porkout
Mar: Thomas Boemer, Corner Table Getting us in the mood for spring, Thomas will delve into rabbit and lamb. Think: braised, rack - 4 preparations coming at ya!
Apr: JD Fratzke, The Strip Club Meat & Fish BIRDS! This month, we're learning about fowl including duck, quail and chicken.
May: Jack Reibel, Butcher and the Boar Jack vs. cow.
June: Robert Wholfeil, Oceanaire Robert wrangles whole fish + lobster. Just in time for grilling season.
Just wait til you see what they've got in store for you!
Oh and by the way? How would you feel about a free ride to class? KITM is proud to partner with our friends at Uber. Seriously. No strings - just hop in! We'll send you a promo code a week prior to the class so you can get all set up to Uber.
Class size is limited.
(Please note, payment is REQUIRED to secure your place. Sorry, no discounts or promo codes will be offered for this event.)