Collaboration classes at Cellar Door Provisions

Over the last month, we have been lucky to use the kitchen at Cellar Door Provisions for two unique classes. On January 27th, we partnered up with Erika Kubick of @cheesesexdeath to show how to pair rich duck liver pâté with cheese. McCullough demonstrated making the pâté, including how to cap the creamy mixture with a flavorful and colorful port gelée. Cellar Door provided some of their incredible sourdough, and Diversey wines selected three bottles from their shop that would pair well with our cheese and charcuterie.

On February 10th, we were back at Cellar Door with a class that focused on the wines and charcuterie of France’s Jura region. Nadim Audi, our Chicago representative for the wine importing group Selection Massale, brought in three wines, two from the Jura and one from Lyon. McCullough made a traditional fromage de tête, and a saucisson lyonnais. Erika also provided two Jasper Hill cheeses in styles inspired by Comté and Mont d’Or. We tasted wines, ate charcuterie, cheese, and Cellar Door Bread, and McCullough butchered a hog’s head to demonstrate the best way to make the most of the whole animal.

We will be posting more dates soon for demonstrations, collaborations, and hands-on butchery classes very soon, so keep checking the site and we’ll see you soon!

First Hands-On Basic Pig Butchery Class!

This past Sunday, 1/13, we held our first hands-on basic pig butchery class! This class is at the core of the Meat Collective mission - we directly support a farm by buying whole animals directly from them, and we educate our students on whole animal break down, sending them home with a variety of cuts that they have butchered themselves.

This class was hosted by the Chop Shop in Wicker Park, and featured Duroc pork from La Pryor farms in Ottawa, Illinois. McCullough taught, and she was assisted by Eddie, Jason, and Tony, three skilled butchers in their own rights! Check out some photos from the class below, taken by Milos Otic (@meelowsh). We will be hosting another one of these classes soon, keep an eye on our site so you can take part in the next one!

Chicago Meat Collective Kicks Off!

Last weekend the Chicago Meat Collective kicked off with two classes. While the classes focused on different skill sets and final products, they had a common thread - they brought together people who want to see, feel, and taste where humanely raised meat comes from, getting closer to meat cookery traditions that honor the whole animal.

Friday night we collaborated with the Weston A. Price Society to teach the basics of making sausage while incorporating nutrient dense offal into the diet. Saturday afternoon, Floriole hosted us as we explored the history and technique surrounding one of the most medievally complex terrines out there: pâté en croûte. This demo covered everything from sourcing your pork, to balancing lean and fat, to making the dough and constructing an instagram worthy pâté en croûte.

Please join us in a couple weeks when we come together with @cheesesexdeath to talk about cheese boards and making a nutritious and elegant duck liver pâté, whether it be for stocking stuffers, or to be enjoyed by the spoonful, out of the jar! You can sign up by clicking here.