Are you a profound lover of butchered goods but have no time to expand your meaty knowledge? Chef Josh Lawler’s upcoming class, of The Farm and Fisherman, is the only one you’ll need to attend!
For the full nose-to-tail cooking lesson, guests are invited to join one of the brightest stars of this culinary movement and learn the time-honored techniques of breaking down and preparing whole animals. There will be a total of three classes, all starting at 1 p.m. on Sundays: January 27, Whole Pig & Sausage Making; February 24, Venison & Game Birds; and March 24, Lamb & Goat & Sausage.
Classes range from $125 to $140 per student, depending on the subject, and include an informal seminar and live demo from Chef Lawler in the 30-seat restaurant, restructured as a makeshift classroom, and finally a five-course meal utilizing the expertly prepared meat. As always, The Farm and Fisherman is BYOB, so guests are encouraged to bring beer, wine or spirits to pair with the meal.
Classes are limited to just 15 students, so reservations are required; email [email protected] for more information or to reserve a seat. Tuition at one of Chef Lawler’s classes also makes a show-stopping holiday gift for food lovers. Advance payment is required for all reservations.
Photograph credited to Jason Varney.
