Jump to content

Snout to Tail Cooking Class


Recommended Posts

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

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Create New...