Welcome to a series of cooking classes showcasing the talent of our culinary community. We invite you to learn and dine our Portland chefs as they walk you through basic butchery and cooking techniques. The evening provides you with demonstrations, recipes and a meal to remember.
Five esteemed chefs are paired with a primal of pork. The result is a class that allows you to understand where basic cuts come from, and how you can cook them. Leave full, inspired and ready for more! All classes include instruction, dinner, wine and recipes.
Cory Schreiber: Friday, January 24th
Internationally recognized chef, author and teacher, Cory leads you through an apple cider brine and roast of the loin. → More & RSVP
Courtney Sproule: Tuesday, March 11th
Courtney Sproule of Din Din holds the recent accolade of charging one of Portland’s
top ten restaurants. But that does not keep her from providing a delicious take on the humble pork shoulder – pork shoulder braised in goat’s milk & Lillet with Piment d’Espelette & basil. → More & RSVP
Kevin Atchley: Friday, April 11th
Not only does being a native of North Carolina intuitively make one pork-savvy, but being one of the founders of Pine State Biscuits makes one a definitive expert on the fixings. Running with the leg is Kevin Atchley. Save the date!
Anthony Cafiero: Sunday, May 18th
Anthony Cafiero’s Ración also lauds as one of Portland’s top 10 restaurants. What generally fits the bill of bacon, Cafiero steps in to put a modernist touch on the belly. Save the date!
Tim Wastell: Tuesday, June 9th
As the chef at Old Salt, Tim certainly knows how to utilize every part of the animal including the head. Demystify head cheese! → More & RSVP