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!