Principles of Cooking Meat Class 2 reviews $ 50.00
Join us for this three hour course as Chef Matt discusses every thing from the classes and identifiers of meat, the functionality of muscles and fat, and the proper use of salt, acid and heat: with demos including introductory sous vide techniques and more.  Whether your a novice home cook or a full time pit master, this course will surely teach you a few new tricks.  Members attend classes for FREE!!  September 11th at our Ferndale location from 9am-12pm.
Whole Lamb Butchery Class from $ 25.00
Join us for the breakdown of one our absolute favorite proteins, Michigan Raised Lamb! Lead by Chef Matt Romine, you will learn the subtle and tasty differences of each part of the Lamb and where they come from. Come prepared to talk; Roasts, Leg of Lamb, Lambchetta, Racks, and so much more that we don't want to ruin the surprise. Each guest will take home a healthy share of the Lamb we breakdown, and a lot of new tips on what to do with it. Members attend for FREE!! Coming Soon to Our Ferndale Location