When the Whole Foods in Foggy Bottom opened up months ago, I was invited to tour the market before it opened to the public. On the tour of the market, we got to meet the head of the meat department and I asked him if he would consider offering a butchering class. Someone in the group scoffed at the idea and this confused me. Who wouldn't want to know how to properly butcher?
Fast forward to the January 2012 DC Food Blogger Happy Hour at Watershed where I met Kimberly Bryden (some of the most exciting things that have happened to me in the last few years started at a DC Food Blogger Happy Hour. Great ideas come from a bunch of foodies who get together to drink.) She works at Whole Foods and we started a discussion about the new market. I mentioned that I knew a few folks who would be interested in a butchering class. Looks like Kimberly is going to make this happen for us!
The class will be held on March 13th at 6pm. Here is more information:
"Join our expert Butcher Doug as he bones out a whole bone-in pork loin. He will show how to get bone-in/boneless ribs, boneless pork chops, pork tenderloin, tenderloin medallions, baby back ribs, country style ribs, rib and loin end pork roasts, and many more. The class is limited to 15 participants and costs $10. You will get a $10 gift card in return to buy some meat to butcher at home after the class! Sign-up at the customer service booth when you pay for the class."
You can also email Whole Foods to RSVP and then pay the $10 fee on the day of the class. (Subject: Butchering Class on March 13, 2012):
Please only RSVP if you are sure that you will attend the class. There are only 15 available spots in the class.
So basically this class is free which makes it that much more awesome.