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Essential Chicken Butchering

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A hands-on cooking class culminating in dinner served with wine and beer. Knives will be provided for student use. Class is limited to 12 students.

Mastering a whole chicken is a fundamental skill in the kitchen. Join local butcher and chef Gracie Schatz to strengthen your chicken knowledge! Students will become confident and adept at butchering a chicken and utilizing every single part to create a delicious menu. Students will learn three meat cooking techniques (poaching, braising and roasting), sanitary meat handling practices, and an introduction to the wonders of offal.  

MENU 

Chicken Liver Crostini with Seasonal Fruit, Pickled Shallot, and Mustard Seeds

Crispy Chicken Wings with Calabrian Chili and Honey Sauce

Little Gem Salad with Poached Chicken Breast, Crispy Chicken Skin, Seasonal Fruit, Almonds, Goat Cheese, and Fines Herbs

Braised Chicken Thighs with White Wine, Rosemary, Charred Citrus and Olives served with Israeli Couscous Tabouleh 

Smoked BBQ Lollipop Drummettes

Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie is eager to share her knowledge and passion with others and help connect aspiring cooks with the freshest ingredients and learn how simple good food can be. 

When: February 26th 5:30 PM to 9:30 PM

Cost: $90

Experience Required: None

Register

 

Essential Fish Butchering

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A hands-on cooking class culminating in dinner served with wine and beer. Knives will be provided for student use. Class is limited to 12 students.

In Eugene, we have access to some of the best and freshest seafood in the world. Though there are plenty of dining opportunities to enjoy this bounty, if you feel ready to take matters in to your own hands, this is the class for you. Gracie Schatz has worked extensively with fish at Avedano’s butcher shop, and restaurants Cala and Molina and is eager to share her favorite fish butchering and cooking techniques. During this class, you will butcher two different fish and learn to cure, marinate, pan sear, and smoke them. This is the perfect class for the adventurous, fish-loving amateur cook.

MENU

Fresh Cured Anchovy Crostini with Lemon, Cherry Tomatoes, Garlic, Basil

Herb salad with Cucumber and Crispy Trout Skin 

Trout Crudo with Avocado, Radish, Cress, Lime, Onion, Roasted Bone Lacquer

Pan Seared Trout Fillet with Salsa Verde

Crispy Potatoes with Smoked Trout Belly Spread 

Students will take home a project to continue at home: Beet Cured Trout with Dill and Vodka

 

Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie is eager to share her knowledge and passion with others and help connect aspiring cooks with the freshest ingredients and learn how simple good food can be. 

When: March 18th 2:00 PM to 6:00 PM

Cost: $90

Experience Required: None

Register

 

Falling Sky Brewers Dinner With Hank Shaw

The Eugene Meat Collective is so excited to partner with Falling Sky Brewing and feature a special guest chef, Hank Shaw, Hunter Angler Gardener Cook! He will collaborate with Falling Sky's chefs and brewers to create our 5-course FEAST paired with special beers! 

Menu coming soon... there will be a vegetarian option too!

Hank will be on hand to discuss his passion- check him out at https://honest-food.net AND-THE PRICE INCLUDES an autographed cookbook.

A little about Hank Shaw-

Hank is a James Beard Award-winning wild game chef and is on a book tour promoting his latest cookbook "Pheasant, Quail, Cottontail". Whether you're a hunter, forager or Foodie you won't want to miss this exceptional brewers dinner. Hank will kick off the evening with a short small game butchering demo and talk about how to approach cooking with things like rabbit, ducks to Quail. Every participant gets a signed copy of his new book as part of the dinner.

Shaw stands at the forefront of the wild foods movement, and his website Hunter Angler Gardener Cook (honest-food.net) is the internet's largest source of tips, techniques and recipes for wild foods.

Shaw has also appeared on television shows ranging from Mike Rowe's "Somebody's Gotta Do It" on CNN, to Andrew Zimmern's "Bizarre Foods" on Travel Channel, to Steven Rinella's "Meateater" on Sportsman Channel. He has been featured in the New York Times, Chicago Tribune, the Washington Post, Field & Stream, CNN, NPR and similar outlets.

"Drawing on his seemingly endless knowledge of the environments he hunts and forages in, Hank create dishes that are more than just a taste of place — they’re a snapshot of the natural order of things, a frozen moment in time that most people would never bother to consider. Every one of Hank’s recipes beckons to a way of life that has been in place for thousands of years, long before humans got involved. And that, my friends, is honest food at its most truthful." Huffington Post

This will be an EPIC Eugene event!

When: Monday Night May 7th 7pm-9:45pm

Where: Falling Sky Brewing

1334 Oak Alley, Eugene, Oregon 97401

Cost: $75

 
 

Some of our Past Classes

Essential Sausage Making

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Join Eugene Meat Collective and local Meat Smiths Mikey Lawrence of Buck Buck and Head Chef at Black Wolf Supper Club and his partner in crime, Edgar Arellano, as we 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. With delicious sausages like Pork Boudin Blanc, Kale and Fennel Garlic, you’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. 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: Sunday December 3rd 10:00am-2:00pm

Location: Eugene Meat Collective, 1915 Tigertail Rd. Eugene, OR 97405

Register