Sausage Making Workshop at Sugar Beet Schoolhouse
Jun
29
9:30 AM09:30

Sausage Making Workshop at Sugar Beet Schoolhouse

Join Chicago Meat Collective founder McCullough Kelly-Willis for this sausage making workshop at the Sugar Beet Schoolhouse in River Forest, IL. In this hands-on class, we will cover the basics of sausage making from butchering and grinding the meat and fat, finding the right ratios of ingredients, to stuffing, linking, and cooking techniques. Each student will get to participate every step of the way and will get to take home about a pound of fresh, hand-made sausage!


View Event →
Grilling with John: A Class Series by Chef John Manion, collaboration with Chicago Meat Collective
Jul
14
11:00 AM11:00

Grilling with John: A Class Series by Chef John Manion, collaboration with Chicago Meat Collective

The Chicago Meat Collective is joining forces with Chef John Manion of El Che Bar for a special collaboration as part of his sold out summer grilling series. While you sip on John Manion's favorite brunch cocktail, McCullough Kelly-Willis will demonstrate step by-step techniques to become a butchering pro. As a parting gift you will receive a cut of beef, recipe card and bragging rights to becoming a well-rounded home chef.

This is a demonstration class focusing on butchering a beef shoulder for tender steaks, as well as cooking techniques over El Che Bar’s beautiful open hearth.

This class is limited to 15 people, so sign up now!

View Event →

Basic Sausage Making
May
6
6:30 PM18:30

Basic Sausage Making

  • 1924 North Halsted Street Chicago, IL, 60614 United States (map)
  • Google Calendar ICS

In this hands-on class, we will cover the basics of sausage making from butchering and grinding the meat and fat, finding the right ratios of ingredients, to stuffing, linking, and cooking techniques. Each student will get to participate every step of the way and will get to take home several pounds of fresh, hand-made sausage!

After we've made the sausage, we will grill some up and have a light meal together. This event is BYOB!

View Event →
Hands-On Poultry Butchery
Mar
31
3:00 PM15:00

Hands-On Poultry Butchery

  • 2023 West Division Street Chicago, IL, 60622 United States (map)
  • Google Calendar ICS

Breaking down poultry might be one of the most useful skills a home cook can learn. In this class we will learn several ways to break down a chicken, including spatchcocking and boning out legs and breasts. This is a hands-on class, and participants will have the opportunity to practice on their own bird and take it home to cook. This class will also cover broth and stock making, confit and roasting technique, and carving. By the end, you will have all the skills and knowledge you need to buy whole chickens and quit your boneless skinless chicken breast habit for good!

View Event →
Basic Pig Butchery
Mar
24
1:00 PM13:00

Basic Pig Butchery

We’ll begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and each group will do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our table for a light meal of charcuterie. This class is hosted by Wicker Park’s Chop Shop, and the class will be followed by an hour of open bar access, and an opportunity to absorb the experience and ask questions. Each student will take home 15-20# of local meat from the animal we butcher in class.

View Event →
Wine and Charcuterie with Nadim and McCullough
Feb
10
5:00 PM17:00

Wine and Charcuterie with Nadim and McCullough

This collaboration between Nadim Audi of Selection Massale and McCullough Kelly-Willis of the Chicago Meat Collective is focused on the wines and charcuterie of the Jura region of France. The evening will begin with a demonstration of making head cheese, or fromage de tête, one of the specialties of the region. You will see the process from whole pig's head to terrine! Following that Nadim will take us through a tasting of Jura wines, accompanied by a light meal of homemade fromage de tête and other charcuterie, as well as local cheese in the style of Jura's famous Comté and Mont D'Or, selected by our favorite cheese specialist, @cheesesexdeath. Join us for an interactive, immersive taste of one of France's most exciting wine regions!

View Event →
Meat and Cheese with @meat_maid and @cheesesexdeath
Jan
27
5:00 PM17:00

Meat and Cheese with @meat_maid and @cheesesexdeath

Join butcher McCullough Kelly-Willis and cheese blogger Erika Kubick in the kitchen for an evening of cooking, accompanied by homemade charcuterie, and hand selected cheeses and wines. Learn to make an elegant duck liver pâté topped with a boozy gelée, and take home recipes so you can recreate them in your home kitchen! Erika will bring several carefully selected cheeses to accompany our light meal of homemade charcuterie, and she will share her expertise in pairing, cheese storage and more. Hosted by Cellar Door Provisions, this is a BYOB event, and we encourage you to buy a bottle at Diversey Wines right next door!

View Event →
Basic Pig Butchery
Jan
13
11:00 AM11:00

Basic Pig Butchery

We’ll begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and each group will do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our table for a light meal of charcuterie. This class is hosted by Wicker Park’s Chop Shop, and the class will be followed by an hour of open bar access, and an opportunity to absorb the experience and ask questions.

View Event →