In this Thanksgiving demo class, learn some tips to put the best bird on your table this year, whether it's a turkey, or something smaller. We'll be working with local turkey, chicken, and duck to demonstrate a variety of bird butchery techniques. We will also cover different brining styles, demonstrate how to carve, make great stock and gravy, and more!
Class will include butchery demonstrations, a roast bird tasting and pours of some of our favorite Thanksgiving wines.
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: November 12
Introduction to Curing Meat
Later Event: November 19
Whole Hog Butchery @ Elawa Farm