2014 Fall Workshops

We are very excited to offer our series of Pat's Pastured Educational Workshops!  Whether you are looking for innovative ways to cook your meals, aspiring to butcher your own meats, or just someone who wants to learn more about various cuts and how they relate to the whole animal, this is the place for you!

Don't see the workshop you were looking for?  It might be full, but you can sign up on our waitlist

We have more classes in the works, so please check back for updates!

Beef Butchery Workshop

In this workshop, you will learn the intricacies of beef butchery, as Chef Champe Speidel, owner of Persimmon in Bristol, RI and Persimmon Provisions in Barrington, RI, uses his expertise as a butcher and chef to break down a side of beef into the major cuts.  This workshop is a unique educational opportunity to learn more about grass-fed beef, butchering, and quality cuts of meat.  Learn about what it takes to get the animal from the farm to the dinner plate.   

Date:  October 26, 2014

Time: 11 AM to 2 PM+

Location:  Pat's Pastured, 830 South Rd, E. Greenwich, RI  

This workshop will include instruction and a light lunch.  Class enrollment is limited to 15 people.  Full payment is due at time of reservation and is non-refundable unless the class is cancelled due to under-enrollment.

$100.00
Quantity remaining: 10
Lamb Butchery Workshop

In this workshop, you will watch and learn as Chef Derek Wagner, owner of Nicks on Broadway in Providence, break downs a whole lamb into the primal and retail cuts.  This will be a unique opportunity to build a better understanding of lamb anatomy, various cuts, and cooking methods.

Date:  November 9th, 2014

Time: 11 AM to 2 PM

Location:  Pat's Pastured, 830 South Rd, E. Greenwich, RI  

This workshop will include instruction and a light lunch.  Class enrollment is limited to 15 people.  Full payment is due at time of reservation and is non-refundable unless the class is cancelled due to under-enrollment.

$85.00
Quantity remaining: 9
Turkey Processing Workshop

Do you want to have the best Thanksgiving Dinner conversation topic ever?  Tell your family and friends that YOU personally processed the turkey that is the centerpiece at your dinner table!  Come and learn how to process your own turkey from the Pat's Pastured crew!  You will go through the entire process from a live turkey to a product ready for your oven on the big day!

Date:  Sunday, November 23rd, 2014

Time:  8-10 AM

Location: Windmist Farm, 71 Weeden, Ln, Jamestown, RI

This hands-on workshop includes instruction and students will bring home their own 20+ lb turkey that they processed!  Participants are welcome to stay beyond the allotted class time to practice their new skills as a Turkey Processing Volunteer.  Class enrollment is limited to 10 people.  Full payment is due at time of reservation and is non-refundable unless the class is cancelled due to under-enrollment.


$150.00
Quantity remaining: 6
Whole Hog Butchery Workshop

Get to know your pork cuts by joining our much-anticipated Hog Butchering class with Chef Jake Rojas, owner of Tallulah on Thames and Tallulah's Tacos.  Chef Jake will be giving an intense demonstration on how to break-down a whole hog into primal, subprimals, and retail cuts. 

Tools and techniques will be covered as we portion the animal into usable chops, roasts, grind, fat, skin, and bones. Everything from head to tail will be processed. This hands-on class will also help to educate students on various cooking methods because our end goal is to utilize the entire animal.

Date:  November 2nd, 2014

Time:  11 AM to 2 PM

Location:  Pat's Pastured, 830 South Rd, E. Greenwich, RI

This workshop will include instruction and a light lunch.  Class enrollment is limited to 15 people.  Full payment is due at time of reservation and is non-refundable unless the class is cancelled due to under-enrollment.

 


$85.00
Quantity remaining: 1
Shopping Cart
There are no items in your cart.