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.
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.
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.