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Join us this February for a fun group of workshops focused on the wonderful world of eggs, sausage making,  pâtés and terrines, and bacon curing.

These workshops are focused on teaching about our farm practices, chickens, eggs and the anatomy of the pig and why certain parts are better suited for different preparations in the kitchen. As part of each hands-on workshop, participants will be starting with fresh eggs or a large section of pig (primal) and breaking it down into smaller parts to be used for the class. At the end of each class the resulting work will be distributed amongst the attendees to take home and enjoy.

The classes include..

Egg Class 8am – Noon Saturday Feb. 10th

Join us as we explore one of the most versatile and nutrient dense foods on earth. We’ll begin by checking out where our hens live and work, discussing the anatomy of their lovely pastured eggs and the nutrient profile of what’s inside. There will be a quick demonstration of many of the ways you can prepare an egg by itself. The (meat of the class) will delve into making mayonnaise, egg noodles, pudding, baked custard, egg-cellent quiche and more. We will explore the versatility of this simple, yet delicious ingredient we are all familiar with.

While feasting on the morning’s creations for lunch, you can gaze through the window to see where it all started as we catch the hens foraging around their mobile coop. You will go home with a portion of what we make during the class along with three dozen eggs to experiment with on your own.

Bacon Makin’ 1pm – 5pm Saturday Feb. 10th

Who doesn’t love bacon? Our bacon class is focused on teaching where bacon comes from, the history of pork belly, and how to make fantastic bacon at home. You will learn basic curing methods and develop your own cure for the pork belly that you will take home.

Pates and Terrines 8am – Noon Feb. 11th

This is not your momma’s meat loaf. Pâtés and Terrines will focus on the centuries old practice of turning trim cuts into delicacy. We will make use of the head, hocks, and other sausage cuts to produce flavors that will excite your taste buds! We will make rich pâtés that you will take home and want to share with friends.

The Wurst 1pm – Noon Feb. 11th

This class isn’t the worst, but it is about the “wurst”. Sausage throughout the world is full of nearly endless variations and flavors. We will start by cutting and grinding some of our fine heritage pork, move to seasoning and stuffing before you take home a batch of your own sausage.

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