Fishtown’s newest addition to the blossoming restaurant scene, Kensington Quarters, is proud to announce its Butchering & Charcuterie Class Schedule, which will begin in just a few short days.
The upstairs classroom-style space, which seats 70, will be used to introduce students to the art of butchery through classes and hands-on demonstrations. According to butcher Bryan Mayer, “Every day, we hope to educate our customers by being knowledgeable and passionate about what we do. Now, in our demo space, we’re able to teach them even more about where this food comes from and why it’s great and to show anyone at any skill level what to do with it.” At the end of all classes, attendees will go home with meat/samples to apply what they’ve learned in their home kitchen. Full schedule below!
Class Schedule, January through March 2015
Wednesday, January 7, February 4, March 4
Whole Chicken ($65 per person; 7 p.m. to 8:30 p.m.)
Learn how to cut up and utilize a whole the chicken for multiple meals, from frying, to roasting, to making stock from the bones.
Wednesday, January 14, February 11, March 11
Basic Charcuterie ($75 per person; 7 p.m. to 8:30 p.m.)
Learn how to make rillettes, chicken liver mousse and simple do-it-at-home curing projects.
Wednesday, January 21, February 18, March 18
Sausage Making ($75 per person; 7 p.m. to 8:30 p.m.)
Learn to develop your own recipes, grind, season and stuff sausages.
Wednesday, January 28, February 25, March 25
Kitchen Butchery ($65 per person; 7 p.m. to 8:30 p.m.)
Learn how to purchase, de-bone, butterfly and tie various cuts of pork and lamb for roasts.
Sunday, January 25
Whole Animal Butchery, Pig ($145 per person; 2 p.m. to 5 p.m.)
You’ll be walked through the process of butchering a cross-section of one of Kensington Quarters’ wood-lot raised pigs, including skinning, de-boning, cutting and tying, while learning about the various cuts (and recommended cooking techniques).
Sunday, February 22
Whole Animal Butchery, Lamb ($145 per person; 2 p.m. to 5 p.m.)
Walk through the process of butchering a fully pastured lamb including de-boning, cutting and tying, while learning about the various cuts (and recommended cooking techniques).
Sunday, March 29
Whole Animal Butchery for Ladies, Pig ($145 per person; 2 p.m. to 5 p.m.)
Lead by Butcher Shop Manager Heather Thomason, female attendees will be walked through the process of butchering a cross-section of one of Kensington Quarters’ wood-lot raised pigs, including skinning, de-boning, cutting and tying, while learning about the various cuts (and recommended cooking techniques).
For more information, call the Kensington Quarters Butcher Shop at (267) 314-5086 ext. 1 or email: [email protected].
- Photography: Jim Berman
