It’s time to take your knife skills to the next level! In this two day course, New Scenic Cafe’s Chef Scott Graden will guide students through two days of the art of butchering poultry, meat, and fish. Each student will learn to sharpen and care for their knives, then dive into the fine points of breaking down and preparing duck, pheasant, rabbit, suckling pig, arctic char, and herring. Once you learn to work with whole animals, a new world of economical and high quality ingredients will open up! The course culminates in a shared meal for students and one guest in a harbor-side celebration of learning, community and delicious food.

You will need the following tools for this class:

Please bring an assortment of utensils you use in your kitchen, including a good knife, and other tools you find helpful. Inevitably, we will do some sharing, so please label your tools (or make sure you know what you bring!) so we can sort everything out in the end. An apron might be helpful as well. On the second day, we will share a communal meal, beginning around 5pm, typically ending by 8pm. Please feel free to bring a beverage of choice to enjoy with dinner (adult beverages are okay). You are welcome to bring a guest.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.