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The Freshest Bacon and Turkey in this Butchering Experience

Join Chef Al for an evening of fun and food. Observe how to handle and butcher meats and fish in our public butchering classes. All classes are held at the res...

6
The Freshest Bacon and Turkey in this Butchering Experience
Chicago, IL, United States
3 h
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This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)

Join Chef Al for an evening of fun and food. Observe how to handle and butcher meats and fish in our public butchering classes. All classes are held at the restaurant in our downstairs kitchen. The demonstration style classes begin at 6:00pm and each fee includes a meal. Classes last approximately 3 hours. BYOB is allowed. The butchered meat is available at the end of class at reduced retail price. Upcoming Classes: Wednesday, October 14, 2015: Half Hog butchering class Wednesday, November 11, 2015: Deconstructed Turkey butchering class We are also available for Private Classes. If you are interested in a private class on a specific date then please message me. Please note that prices may be different as the private class will be more in depth and hands-on.

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Marc
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Chef Allen began cooking with his mother as a young boy. Being of German immigrant parents, he was exposed to European cooking, as well as hunting and fishing, which played a key role in shaping his love for the outdoors and in forming the cooking style which he has developed over his lifetime. As a young adult, Sternweiler was already immersing himself in the restaurant world. From 1980 to 1986, he began to work in local restaurants as a dishwasher and prep cook in his hometown of Fairview Park, near Cleveland, Ohio. After graduating from Johnson & Whales, he moved to Chicago to take a position at the highly reputable restaurant, Printer’s Row. Under chef and owner Michael Foley and his father, Robert, Sternweiler began to make his mark as a young rising chef. Starting as a line cook, Sternweiler moved up the ranks quickly. In one year he rose from cook, to lead line cook, to sous chef and became head chef in 1989. He worked for the Foley clan until 1995.
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The Freshest Bacon and Turkey in this Butchering Experience
Hosted by Marc Uduchossois
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$85.00
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