Instructor: Jon Todd

This hands-on class will take you on a journey through essential meat cooking techniques, from brining and braising to searing and roasting. Whether you love cooking with meat and want to learn more or are nervous to handle meat and want an approachable environment to get you started, this class is the perfect time to hone your meat knowledge and skills.

Our resident meat expert, Jon (who has years of experience working as a butcher at Bolyard’s Meat & Provisions), will delve into the science behind different cooking methods and break down the intricacies of meat preparation. You’ll gain a deeper understanding of how brining enhances flavor and juiciness, why braising yields tender, succulent results, and the secrets to achieving the perfect medium-rare steak. You’ll also learn how to choose the best cuts of meat for different cooking methods, how their characteristics impact cooking times and temperatures, and you’ll explore the importance of sourcing and ethical considerations in meat production, empowering you to make informed choices about the meat you buy.

In class, you’ll practice braising chicken thighs until they're fall-apart-tender, brining and roasting chicken breasts for perfect juiciness and crispy skin, and searing steak for a crispy crust and perfectly cooked interior. After you’re done cooking, you’ll sit down to a taco feast for dinner with your fellow classmates.

Classes are BYOB. Note that this class cannot accommodate vegetarian students but can accommodate gluten free students. Please leave a note at checkout if you or anyone in your group has dietary restrictions.

*This class is offered more than once. Be sure to choose the right date!

This class will be available for purchase on Sunday, March 10th at 10am CST.