Join Chelsea Community Kitchen on Saturday, April 23, 1-5 p.m. for an exclusive hands-on workshop to learn how to break down a whole pig.
All you’d ever want to know about butchering and sausage making, taught by a very special, local expert Chef Brandon Johns from Grange Kitchen and Bar. Fee is $125 and registration is at www.chelseacommunitykitchen.org.
This participatory demo will show you how to break down a whole pig into its various cuts of meat. Chef Brandon will guide us through the process of carving chips, ribs, roasts etc. You’ll experience breaking down the whole pig into its various cuts of meat.
Participants will then be part of a bacon and sausage-making workshop using the meat you’ve cut, creating sausage links using different sausage recipes, and learning how to salt and smoke bacon. And he’ll provide his unique recipe.
Class has a 10-person registration limit. Each participant will leave with mix of sausage links and a bit of bacon that total 5-6 lbs. Plus, the workshop will include some charcuterie sampling of the chef’s specialties.
Chef Brandon Johns’ menus feature fresh, local, and house-made ingredients. At Grange 80 percent of ingredients are sourced from within 100 miles of the restaurant. He is known for using the whole animal and has an affinity for unusual cuts and interesting combinations.
His menus feature house-made sausages, unique whole animal dishes like his signature fired pigs head, and changing selections of house-made charcuterie. Before opening The Grange, he worked in restaurants in Ann Arbor, New York, and Chicago, most notably for David Burke at Park Avenue Café.
Johns was honored as best chef/restaurant in the 2008 and 2011 Edible WOW Local Heroes Awards.
CCK serves the communities of Chelsea and surrounding Western Washtenaw with classroom and real-world education devoted to creating a healthy, local and sustainable food culture. CCK offers classes and workshops for children and adults and supports local food entrepreneurs.
See www.chelseacommunitykitchen.org for more details about programs and to sign up for our newsletter so you’ll get reminders about this date and other activities.
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