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!
Learn to cure your own meats! Ben Lloyd from the Salted Slate in Providence will be giving a brief history and reviewing the techniques and benefits of curing your own meat. He will be covering straight salt cures (like prosciutto), nitrate cures (like a lonzino or bresaola) and bacon (which is cured then smoked).
Date: Thursday, December 4, 2014
Time: 6 pm to 8 pm
Location: Pat's Pastured, 830 South Rd, E. Greenwich, RI
This workshop will include instruction and a tasting. 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.
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.