Cooking
Thursday, September 14 - 4:00 pm Butcher Skills: Meat Carving & Fish Filleting, Ken Burritt, Burritt's Fresh Markets $39.00 Understanding the anatomy of the meat you plan to serve, and the intricate relationship between bone, fat, and fiber during the cooking process will virtually assure you greater success at the table. What's necessary is that you gradually build up a repertoire of skills and techniques. As any local will attest, Traverse City is a better place because of Burritt's. It's truly a meat and fish market (fabulous wine selection, too) on par with the best in any major city. Here's what Ken will demonstrate: BRT (Bone, Roll, Tie) a Leg of Lamb; Trim and tie a whole beef tenderloin; process a whole boneless pork loin into country ribs, pork roast, and butterflied chops; joint a whole chicken into respective parts, then trim and bone and skin the breast; whew..., and lastly, he'll fillet a whole salmon. Type your name in the field below. Click the "+" button to sign up two or more attendees.