How to butcher with confidence and create a variety of small goods (sausages, brawn, paté, terrine) Frank Schatz is an expert butcher and will be your Chef/guide for the weekend. This is a hands on class so be prepared to roll up your sleeves!
Frank will butcher a whole pig (in record speed!) and talk us through the best way to butcher meat and the appropriate knives to use for the job.
After Frank has shown you how to break down a whole pig, cook the head in a broth with vegetables for a brawn. You'll also make sausage, terrine and paté. At the second class, cook a pork loin or other cut with roast veges and make a pan au jus. Presentation of terrine, paté and brawn w/ quick pickles and fresh bread, sausages w/ sauerkraut and Arcadia Preserves Wholegrain Mustard.
When we’ve finished cooking, we’ll sit down to shared platter of charcuterie with fresh bread, salad and a glass or two of vino!
Chef Frank Schatz has been cooking for over 20 years. He's led and worked in the best restaurants across NZ and a few Michelin-Starred restaurants in the USA. He was the Executive Chef at the Best New Bar in NZ for 2016 at the Hideaway Bar and Restaurant. He was the Master Charcutier at Big Bad Wolf in Wellington.