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Chop Till You Drop

A hands-on culinary series beginning with the art of butchery

  • 24 October 2012

A man watches enough episodes of "Top Chef," he gets to thinking he might know how to cook. Sautée some salmon, throw a little créme fraîche on there, how hard can it be?

And then you try it. And butcher it.

Try butchering it on purpose this time, at newly-opened restaurant Prospect’s first-ever cooking class series, beginning Monday night with a hands-on tutorial on — you guessed it — butchery.

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Executive chef Kyle McClelland has been earning raves for his Fort Greene restauraunt’s new-American cuisine, and now he wants to pass his culinary genius along to you – beginning with the whole animal.

One teacher. 10 students. Beasts both large (a full pig, a 70lb yellowfin tuna) and small (chicken, fluke). McClelland covers breaking each down into sections, using the proper technique for everything from cleavers to Japanese sashimi knives, and how each choice niblet should be properly prepared.

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Afterward, adjourn to the dining room, where McClelland plates a series of dishes based on the evening’s lessons, from seared tuna to braised pork shoulder, all paired with wine, sake, and a casual, boozy Q&A session.

Other upcoming classes include hand-rolling pasta, pickling fall vegetables, and even a Thanksgiving tutorial covering everything from dressing a turkey to the perfect cranberry sauce.

Which you’ll only butcher if you mean to.

The Specifics

Prospect Cooking Class

at Prospect
773 Fulton Street
b/t S. Oxford St. and S. Portland Ave.
Fort Greene
(718) 596-6826
prospectbk.com

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