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Prospect's culinary team will instruct how to break down select meat and fish; dinner with wine pairings follow the class.
Fort Greene’s Prospect continues its cooking class series with a butchering class on January 14th and February 11th. Executive Chef Kyle McClelland and Chef de Cuisine, Vinson Petrillo, a Food Network "Chopped" winner, will teach the class how break down fish, poultry, and even a whole pig.
“It’s like clarity for me,” said Chef McClelland in a Brooklyn Paper article about butchery. “Some people do yoga — I cut up meat.” If you think you may be one to agree but have never had the chance to learn the ins and outs of butchering a whole pig, this is the class for you. After the course, everyone is invited for a dinner with wine pairings at the restaurant.