Meat Butchery Workshop: Sat, August 5; 12-3pm; Chef Mat Wertlieb (Shattuck Ave)

Meat Butchery Workshop: Sat, August 5; 12-3pm; Chef Mat Wertlieb (Shattuck Ave)
  • Duration : 3 Hours (approx.)
  • Product code : PLTNXP
From USD $135.00

Menu: 

Fried Chicken Picnic

Butchery is not only a lot of fun, but an essential skill for chefs and home cooks alike. Learning how to fabricate your own cuts of meat won't just save you money, but will also give you more flexibility to source the products you want and allow for greater creativity in the kitchen.  Each student will be breaking down their own whole chicken into various common cuts and pieces, as well as learning how to carve a cooked bird, tie a leg of lamb, filet a fish, cut and "french" chops, and more.

Chef Mat and his team will teach you to up your butchery game, and then provide a fried chicken picnic with the fruits of your labor.  Come join us for one of our most requested classes of the year, Meat Butchery Workshop.


Chef Bio:

Growing up in a family full of chefs and kosher caterers in New Jersey, Mat Wertlieb has felt at home in a kitchen since childhood. He first fell in love with the unique culinary scene of the Bay Area while working an externship at One Market Restaurant in 2000. After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather. Trips to Italy and Israel furthered his exposure and passion for the various cuisines of the world. Chef Mat now works part time at Gather restaurant when he is not teaching classes with the Kitchen on Fire team.

What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.

Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.

Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (classes@kitchenonfire.com).

Happy cooking,

Kitchen on Fire