Join Chicago Meat Collective founder and pro butcher, McCullough Kelly-Willis, for an evening of homemade charcuterie at the World of Whirlpool. Charcuterie is the traditional French art of curing and preparing meats like bacon, sausage, pates and terrines. McCullough will share her experience as a sustainable butcher and her step-by-step tips for creating show-stopping chicken liver pate and pork rillettes using staple kitchen tools like the KitchenAid Stand Mixer and Food Processor. You’ll get to sample our homemade charcuterie alongside tasty accompaniments and a wine pairing.
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: March 1
Hands-On Whole Chicken Butchery
Later Event: April 19
Hands-On Lamb Butchery