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 the two most common types of animals encountered in the kitchen: quadrupeds 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 its component parts, and there will be a demonstration of some more advanced techniques like deboning, Frenched breasts, and wing lollipops. We’ll prepare some snacks from the freshly butchered chicken to enjoy in class.
Next up is learning how to break down a whole quadurped (either a whole deer, lamb, or pig, 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.
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https://thedepanneur.ca/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker-2/
Taylor Parker is of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.
Taylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly Indigenous Food Lab dinner..
Taylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of For4ged Candle Company in Brantford, Ontario. @turok_parker
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Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops. @thedepanneur
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