10-28-2016, 04:07 AM
The Art of Butchering and Curing Meat for Home Food Preservation
Join Chef Dean Shigeoka, co-founder of The Kitchen, for two half-days learning the how to’s of meat dressing, salting, corning and aging. You’ll get an introduction to the craft of charcuterie, as you make sausage and porchetta as well as corning your own beef. You’ll feast on delicious samples and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery and charcuterie. November 19 and December 3 from 1:00 pm to 4:00 pm.
November 19 & December 3, 2016, Saturdays, 1:00 - 4:00pm, The Kitchen, 615 Haihai St, Hilo, 2 Classes, $80
For more information, disability accommodations, or to register, call CCECS at
932-7830 (V) or 932-7002 (TTY).
Join Chef Dean Shigeoka, co-founder of The Kitchen, for two half-days learning the how to’s of meat dressing, salting, corning and aging. You’ll get an introduction to the craft of charcuterie, as you make sausage and porchetta as well as corning your own beef. You’ll feast on delicious samples and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery and charcuterie. November 19 and December 3 from 1:00 pm to 4:00 pm.
November 19 & December 3, 2016, Saturdays, 1:00 - 4:00pm, The Kitchen, 615 Haihai St, Hilo, 2 Classes, $80
For more information, disability accommodations, or to register, call CCECS at
932-7830 (V) or 932-7002 (TTY).