Chicken Butchering

Tuesday, July 24th, 2012

Making a Chicken Last: Butchering Techniques with Marissa Guggiana
Ramekins Culinary School, 40 West Spain St., Sonoma
Sunday, July 29th, 2012
11:00am-2:00pm, $80

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mania is redefining the way we buy and cook our meat. The momentum of this wave has created a frenzy, pulling a new generation of home cooks straight into the kitchen. At the fore- front of this new trend is Marissa Guggiana who not only authored Primal Cuts, Cooking with America’s Best Butchers but who also co-founded The Butcher’s Guild, a fraternity of meat professionals dedicated to the art, craft and education of butchery. Please join Marissa and Ramekins as she tackles the chicken and makes it shine.

Hands On: Eight Easy Pieces (The Classic Fryer Chicken)

Demo: Breaking It Down: Three Ways To Butcher A Chicken : Brick Style, Half-Boneless and Chicken Galantine

*All items will be Served with Roasted Potatoes and Vegetables

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, is Wine Country dining with Drive-Thru Sensibility.

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>