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Essential Sausage Class

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Join Eugene Meat Collective and local Meat Smith Jacob Henrichs from Falling Sky Pour House & Delicatessen to learn the art of handmade sausage-- from classic to gourmet-- and why it is often so much more flavorful and delicious than its grocery-store counterpart. Come learn the tricks to making the sumptuous and savory sausages that Jacob picked up studying with the famous Charcutier Bian Polcyn. Join us as we delve into Andouille, Maple Breakfast sausage, Bratwurst and more succulent home made sausages!  Using wholesome, pastured raised meats from Deck Family Farm, this hands-on, experiential class will reveal how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. After learning together, we’ll shed our aprons and gather around the farm table for a light meal featuring our freshly crafted sausages, with local and hand made wines. PLUS! You will go home with roughly 5 lbs. of links for your frying pans and freezers, and recipes. A hands-on event perfect for hunters, people with special food needs, aspiring butchers or chefs wanting to learn the craft, and of course, sausage lovers. No experience required.

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Cost: $145

Date: Monday night October 30th 5:30pm-9:30pm

Location: Eugene, OR

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Essential Deer Butchering

Deer Butchering Demonstration & Lunch with Scott & Tiffany Haugen. 

Hunters! This class is for you! Come join us for this demonstration-style class and dinner where Scott will demonstrate his method of butchering whole venison. Once he's done Tiffany will show you the best tips for utilizing this delicious wild game in your kitchen by creating Venison Red Curry and Rice, Neck Roast, Ginger Coconut Steaks, and Venison Sauerbraten a recipe that dates back to Charlemagne! 

Then we'll sit down to a down-home meal of these savory dishes. We'll pair these deeply flavored dishes with plenty of appropriate beverages, talk around our table about blacktail strategies, hunting in Oregon and recipes.

We will also have a representative of ODFW to answer regulation and hunting questions!  

(Note: We will be using lamb for the demonstration, as opposed to farm-raised venison. The anatomies are nearly identical. However, this is not a lamb class. We will focus our discussion on venison, and, specifically on dressing and butchering venison in the field and/or after hanging.) 

Take-home perks: Students will go home with their share of lamb (one 60-70 lb lamb split between all the students), as well as a signed copy of Scott’s DVD Field Dressing, Skinning & Caping.

Experience required: None

When: Sunday, September 24th 10am-3pm

Where:  Spencer Creek Grange, Eugene, OR

Cost: $145

 

Essential Lamb Butchering

 

In this hands-on class students learn from Cody Wood, trained in butchering from Fleishers in Red Hook and owner of Willamette Valley Lamb. Students will learn how to break a lamb into its respective, delicious parts by working on three of Cody’s local pasture raised lambs. They will learn how to tie a leg of lamb, how it is that lamb can become bacon, why lamb makes great sausage, and how to carve a perfect lamb “popsicle.” At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

Take-home perks: Students will go home with a bag full of meat, bones, and fat (roughly 20 lbs. worth), plus a few recipes.

Experience required: None

When: Monday Night October 2nd 5:30pm-9:30pm

Where: Carte Blanche Caterers, Eugene OR

Class Size: 12

Cost: $224

 

Essential Pig Butchering

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Kevin Melia, farmer, butcher and down home Charcutier  from Laughing Stock farm will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructors. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal.

(For this class we will be using the amazing and delicious local pastured pigs from Deck Family Farm)

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Date: Monday October 16, 2017 5:30pm - 9:30pm

Where: Carte Blanche Caterers, Eugene OR

Location: Eugene

Cost: $265

Class Size: 12

 

Essential Clamming Class

For people who are looking to gather food outdoors, clamming offers one of the highest returns on your investment. With a shellfish license and some basic gear, you’re on your way to experiencing what clamming and it’s benefits are all about. In this class you will learn where to clam along the Oregon coast, how to dig, clean and cook them! This class will also go into how to make this experience safe, comfortable, productive, efficient and fun!

When we're done digging, we'll load up our baskets of clams and drive to the Archie Knowles campground to show you how to clean and then prepare them. We will take this abundant local resource and transform them into Garlic Sautéed Clams, Smoked Stuffed Clams, Fried Clams and Chowder!

You could make it a weekend trip and camp at the coast on Saturday to be there early!

Take Home: Your basket of clams and a copy of Scott’s book on Clamming!

Experience: None

Where: Siuslaw River and Archie Knowles camp ground

Cost: Adults $134 bring a kid over 8 for half price! 

 

 

Basic Pâté Class

 

In this class, Justin Trent of Provisions Market Hall will demystify pâté, revealing the secrets to a perfect farmhouse pâté, as well as the key to delicious chicken-liver mousse and pork rillette. Students will get hands-on experience making each of these three recipes, plus tips on specific equipment, good meat sourcing, and more. At the end of the class, we’ll shed the aprons and gather around our table for a light meal with local wines and farm fresh local produce. 

Take-home perks: Students will go home with samples of pâté, chicken-liver mousse, and pork rillette.

When: Monday night June 5th 5:30pm-9:00pm

Where: Carte Blanche Catering, Eugene OR

Experience: None

Cost: $145

Class Size: 12

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Essential Sausage Making

 

Photo by MikeyGen

Join Eugene Meat Collective and local chef Mark Kosmicki and co-owner of Party Downtown to learn the art of handmade sausage-- from classic to gourmet-- and why it is often so much more flavorful and delicious than its grocery-store counterpart. Come learn the skill of preparing, emulsified sausages like the real Frankfurter and Mortadella, as well as Chaurice and other varieties. Using wholesome, pastured raised meats from Willamette valley farms, this hands-on, experiential class will reveal how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. After learning together, we’ll shed our aprons and gather around the farm table for a light meal featuring our freshly crafted sausages, with local and hand made wines. PLUS! You will go home with roughly 5 lbs. of links for your frying pans and freezers, and recipes. A hands-on event perfect for hunters, people with special food needs, aspiring butchers or chefs wanting to learn the craft, and of course, sausage lovers. No experience required.

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Date: Monday March 27th 5:30pm-8:30pm

Cost: $145

Location: Party Down Town

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Basic Pig Butchery

 

Join Richard Del Guercio local food legend and the Eugene Meat Collective’s Jonathan Tepperman for this unprecedented hands on butchering and charcuterie seminar. Del will share some skills and trix he has developed during his 12 years as the cheese and charcuterie maker for Laughing Stock Farm. We have been invited to his historic Eugene home for this intimate seminar, were the 4 students will learn how to break down the whole pig into primals and sub primals and learn how to make Pancetta, Hams, Bacon and more!  At the end of the day we will relax with a glass of wine and sample Del’s own cheese and charcuterie. In addition to this intensive class we will be sending you home with recipes to try at home.

Experience required: None.

Date: Saturday 10:00am - 2:00pm

Location: Eugene OR

 

 

More Past and Future Classes

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BASIC SAUSAGE MAKING

Come learn the art of preparing Breakfast, ChorizoLao Vietnamese and Italian-style links, among many other varieties. Justin Trent of Provisions will teach you how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio, and how to grind, flavor, and stuff your sausage of choice. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our table for a light meal with farm fresh produce from Organic Redneck Farms and wine from the Oregon Wine Lab

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Date: Monday June 13th 5:30pm-8:30pm

Location: Sprout Kitchen

Cost: $145

Class Size: 12

 

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BASIC PIG BUTCHERY

 

 Adam Danforth a James Beard and IACP award-winning author and butcher will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal.

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Date: May 1, 2016 10:00am - 2:00pm

Location: Sprout Kitchen

Cost: $285

Class Size: 12

 

 

 

2-DAY BASIC PIG BUTCHERY "KITCHEN" CHARCUTERIE & COOKERY

Join EMC instructor for a two-day hands-on butchery, “kitchen” charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local, pasture-raised hogs into primal and subprimal cuts. On the second day, our instructor will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of cooked charcuterie as you make sausage, paté, and porchetta. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.

Take-home perks: Students will go home with their share of meat and bones, cooked charcuterie that we do not consume in class, plus recipes.

Experience required: None.

Date: TBA

Location: Sprout Kitchen

Cost: 

Class Size: