Special Full-Day Workshop (10am-4pm).
Includes meals and snacks throughout the day.
This Easter Monday, join renowned nose-to-tail cuisine innovator Chef Mark Cutrara for an in-depth introduction to whole-animal butchery. This hands-on, day-long workshop will cover the techniques and cuts for the three primary types of animal encountered in the kitchen: quadrupeds, fish and fowl. You’ll will learn how to break down whole chickens, fillet and debone whole trouts, and butcher a quarter hog into cuts such as pork belly, ribs, chops and loin. All animals are naturally raised and sourced directly from local Ontario farms by Mark himself.
Breaking down a whole animal is not only more cost-effective than buying pre-cut parts, but it give you much more control over the resulting cuts, allowing you to optimize them for specific dishes. The class will also include the preparation, sharing and tasting of several recipes.
The morning will focus on poultry and fish; chicken breasts and trout fillets will be cooked up for a delicious lunch along with a soba noodles, potato salad and seasonal veggies. The afternoon will focus on breaking down a 120lb 1/4 hog into parts, with each participant leaving with 10lbs of pork to take home.
Among all the hands-on learning and delicious food, there will be plenty of opportunity to discuss broader issues around sustainable and ethical sourcing of proteins, and the importance of using the whole animal. As a special bonus gift, there will even be a homemade soap made with local IPA beer and beef tallow, made by Chef Mark himself.
Chef Mark Cutrara has been a critical figure in the evolution of Toronto’s food landscape. His acclaimed restaurant Cowbell was a foundational link in fostering the farm-to-table fabric across Southern Ontario. His commitment to local food and sustainable farming is clearly reflected in the food he butchers, cures, smokes, and pickles according to the seasons of local producers. Cutrara now spends his time consulting for restaurants, caterers and craft breweries.
Every week The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.