This class focuses on fabricating animal proteins and is recommended for those who already have rudimentary knife skills. For the hands-on portion each participant will receive a whole chicken and whole trout to take home.
For the chicken we will practice trussing, the airline cut, making wing drumsticks, and cleaning a leg. On the trout you will filet, skin, produce a whole boneless fish and prep for roulade.
The demonstration portion will cover salmon and a beef filet. The salmon fabrication includes the cuts for steaks, filets, and medallions. For the beef we will cover trussing, medallions, noisettes and cleaning silver skin. We have plenty of knives, but you are welcome to bring your own.
A Thai beef salad will be served, and beverages are available for purchase.
Ticket price is per 1 person.
Health & Safety: We no longer require proof of Covid vaccination but we prefer that you are vaccinated. Masks are optional. Effective 6/6/2022 and subject to change.
Refund Policy: Once a class is purchased it is non-refundable. The ownership, however, is yours and you may send someone else in your stead.
Important Class Information will be emailed prior to class. Emails can get caught in spam filters or blocked entirely, contact us if you have not received the class information.
Please let us know about any allergens or dietary restrictions ahead of time to best accommodate you. Note that some classes require specific ingredients in the recipes and may not be offered any substitutions.
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If you have a question about this class, please email [email protected]
Thank you! We hope to see you in the kitchen!
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Hot Stove Society
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