Poultry Butchery Workshop
Making use of a whole bird unlocks varied flavors and textures often undiscovered by the home cook. In this class we will cover the basics of parting out and trussing a whole bird for roasting, and work our way up to the more advanced skill of deboning and preparing a ballotine for truly impressive meals. By the end of the class each person will have creative new techniques to use on their Thanksgiving turkey or on a weeknight chicken.
Please Note: Ticket price covers instruction only, and all students are asked to purchase at least one bird to practice on during the class. This class will demonstrate parting out, spatchcocking, and deboning, so you may want more than one bird to work with. Pasture raised, organically fed, humanely processed Hidden Villa chickens and turkeys are available to workshop participants. Chickens are $5/lb and typically range from 4-5 lbs. Turkeys are $10/lb and typically range from 15-20 lbs. Part of the proceeds from each turkey sale goes to underwriting Hidden Villa turkeys for the Boys and Girls Clubs of the Peninsula's annual Thanksgiving feast!
Date: November 18, 2018 2:00 PM-5:00 PM
Location: Hidden Villa | 26870 Moody Road, Los Altos Hills, CA 94022
Admission:
Tickets are $50 per person.
Event website: hiddenvilla.org
