Even for a seasoned home cook, deboning a chicken breast can be a daunting proposition, let alone managing an entire nose-to-tail meal.
Well, it’s time to sharpen those knives, because The Farm and Fisherman is set to relaunch its Butchering Classes this winter.
The hugely successful series, designed in a demonstration format, runs this time around for four Sundays from January 25 to March 8 at the restaurant’s intimate Pine Street headquarters in Washington Square West.
Chef/owner Joshua Lawler shares his wisdom about topics such as sausage making, pig (and advanced pig) butchery, and handling game meats such as venison and fowl.
Along the way there will be a nuanced discussion of the benefits of choosing pasture-raised animals and the economics of whole animal cooking.
Each class is three hours long, starts at noon and culminates with a five-course locavore meal that highlights that class’ subject. As always, the dinners will be BYOB so plan to bring a bottle of something special to complement the food.
Reservations are required, with payment due ($125 per class) at the time of reservation to ensure a place in the limited-seating class. Secure a spot via email or by calling the restaurant at 267-687-1555.
With only 15 slots available for each, expect them to fill up quickly.
The Farm and Fisherman Butchering Demonstrations
When: Sunday, January 25; Sunday, February 8; Sunday, February 22; Sunday, March 8, all classes begin at noon
Where: 1120 Pine Street
More info: www.thefarmandfishermanbyob.com