Special Full-Day Workshop (10am-5pm).
Includes meals and snacks throughout the day.
This Victoria Day, join veteran professional Chef Michael Kirkwood for an in-depth introduction to whole-animal butchery. This hands-on, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds, fish and fowl. You’ll be breaking down a whole young hog (the basic techniques also apply to lamb, goat and beef), whole chickens, and whole individual trouts.
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:
PORK: a roasted rack, and an apple & sage stuffed saddle; there will also be a demo of how to cure pork belly to make bacon.
TROUT: pan-seared fillets from one side, a gravlax-style maple cure for the other, and some trout tartar with the belly and other offcuts.
CHICKEN: pan-seared breast supremes, deboned and stuffed chicken legs, and a basic chicken stock.
Any leftover cuts will be divvied up amongst the participants to take home.
Chef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon, Toro, Opus, and Turf Lounge. Known for his “Canadian Contemporary” style, he’s committed to a quality food experience without compromising on using fresh, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.