David Budworth, hard at work at Cochon 555 (photo courtesy the BUNRAB blog spot)

David Budworth, aka "Dave the Butcher," of Marina Meats and Avedanos fame will lead 10 participants in breaking down a goat.  This class will be part demo and part hands on, allowing participants to hone their knife skills using a boning knife that will be theirs to keep -- a butchery starter kit, if you will.  Each participant will also take home a share of meat, as well as suggestions for its preparation. 

Considered by many to be the “new lean meat,” goats are particularly sustainable and their meat contains higher protein than beef or chicken, with fewer fat, calories and cholesterol than other meats.  Restaurants such as Oakland's Oliveto claim goat as one of their top sellers, and it was even profiled in the New York Times, in an article entitled "How I Learned to Love Goat Meat" (an excellent piece memorable for the line, "Koreans think eating goat soup increases virility. It can lead to better sexytime.")

Space is extremely limited and early registration is highly suggested.  Sign up early to save your spot!

Date & Time: Tuesday, August 25th, 6:30 – 8:30 p.m.
Location:  Fork in the Road Test Kitchen, 300 DeHaro St., Suite 342 (corner of DeHaro and 16th Streets).
Cost: 98* ($68 supply fee, plus $30 class fee)

Register here! This class is sold out!  Email registration@urbankitchensf.com to be placed on our wait list.

*Please note that, due to class size restrictions and supply costs, a limited amount of sliding scale spots will be set aside for registrants.