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!
The CMC is doing things a little differently in 2025! We will be offering quarterly, long form workshops, each focused on a different protein. These will be in-depth, feature sessions by collaborators including local chefs and butchers, and include meals and refreshments. Each workshop will include hands-on butchery instruction with a small class size, as always! Our next workshop will be on April 05, 2025 and will feature lamb. Tickets are now live!
In the meantime, if you’re looking to learn from us, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
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Earlier Event: January 27
PAST EVENT: Meat and Cheese with @meat_maid and @cheesesexdeath
Later Event: March 24
PAST EVENT: Basic Pig Butchery