COOKING CLASS: Intro to Whole Animal Butchery by Chef Taylor Parker
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Breaking down a whole animal is not only more cost-effective than buying pre-cut parts, but it give you much more control over the resulting cuts, allowing you to optimize them for specific dishes. Join Chef Taylor Parker for an in-depth introduction to whole-animal butchery. This hands-on, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds, fish and fowl.
We’ll start with an introduction to butchering whole chicken. Everyone will get hands-on experience learning how break down a chicken into it’s component parts, and there will be a demonstration of some more advanced techniques like deboning, Frenched breasts, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a whole fish. We’ll then break for lunch made from some of the fresh chicken and fish we’ve just prepared.
After lunch we head back to the work table to break down a whole animal (either a whole deer, lamb, or pork, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts, as well as some more specific types of cuts. There will be demo and discussion of the best applications of different cuts, from steaks and roasts to ground meat and sausage, as well as more advanced techniques like removing silver skin, Frenching ribs, and preparing scallopini.
All participants will take home generous, vacuum-sealed portions of the meats they prepared in class, along with notes and recipes.
BOOK NOW! - https://thedepanneur.ca/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker/
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Taylor Parker is from Six Nations of the Grand River Reserve, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef, and recently launched FOR4GED Candle Company in Brantford, Ontario. He also heads up The Depanneur’s monthly Indigenous Food Lab dinner.
@turok_parker | @for4ged.candleco
—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
@thedepanneur
Get Tickets
We’ll start with an introduction to butchering whole chicken. Everyone will get hands-on experience learning how break down a chicken into it’s component parts, and there will be a demonstration of some more advanced techniques like deboning, Frenched breasts, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a whole fish. We’ll then break for lunch made from some of the fresh chicken and fish we’ve just prepared.
After lunch we head back to the work table to break down a whole animal (either a whole deer, lamb, or pork, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts, as well as some more specific types of cuts. There will be demo and discussion of the best applications of different cuts, from steaks and roasts to ground meat and sausage, as well as more advanced techniques like removing silver skin, Frenching ribs, and preparing scallopini.
All participants will take home generous, vacuum-sealed portions of the meats they prepared in class, along with notes and recipes.
BOOK NOW! - https://thedepanneur.ca/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker/
—–
Taylor Parker is from Six Nations of the Grand River Reserve, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef, and recently launched FOR4GED Candle Company in Brantford, Ontario. He also heads up The Depanneur’s monthly Indigenous Food Lab dinner.
@turok_parker | @for4ged.candleco
—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
@thedepanneur
Get Tickets
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