mdt Posted March 13, 2011 Share Posted March 13, 2011 Took an enjoyable 2 session class at Culinaerie taught by Rachael Harriman (ex-Sou'wester Exec Chef). The class butchered 2 whole shoats and prepared the dishes mentioned below. Caveat: We did not get to make the head cheese as the butchering took longer than expected as it was her first time teaching this (or any) class. Not really a problem if you ask me and she was a great instructor. Very clear instruction and obviously good information on technique. They hope to be offering it again and word is that she may also be teaching a fish butchering (proper word?) class. Day 1, Saturday, March 5: Shoat Loin with scalloped potatoes and braised kale;“Chicken fried” Pork steak; Cured ham; Head cheese in preparation for Week 2. Day 2, Saturday, March 12: Roasted shoat legs with Baked Beans, Head Cheese, Scrapple and Crispy Belly Link to comment Share on other sites More sharing options...
thistle Posted March 13, 2011 Share Posted March 13, 2011 Wow, that looks like a great class... roughly, what size were the piggies, 30-45 lbs? Link to comment Share on other sites More sharing options...
mdt Posted March 13, 2011 Author Share Posted March 13, 2011 Wow, that looks like a great class... roughly, what size were the piggies, 30-45 lbs? You are correct on the size. Link to comment Share on other sites More sharing options...
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