|Who wouldn't love to learn to make pâtés en croûte?|
Mike Phillips is the superstar of charcuterie. While it seems every restaurant is now trying its hand at cured meats, Phillips has elevated the practice to an art form. He has partnered with Kitchen in the Market at Midtown Global Market to lead a series of butchering classes that sold out quickly and were selected by Mpls/St. Paul
magazine as the Best Butchery Class. Now he is taking it a step forward and giving Hot Dish readers the exclusive scoop.
The class will be fully publicized later today, but we have the first opportunity to sign up for a three-day workshop where meat lovers will learn more about breaking down the animal and transforming the humble bits into delicious and elegant dishes.
|Chef Mike Phillips knows his meats|
The ways of transforming an animal, particularly a pig, are seemingly endless. No one knows all the tricks better than chef Mike Phillips, who worked his way through many of the top restaurants in the Twin Cities before going into the cured meats business himself with Green Ox Meats, and now Three Sons Meat Company.
You can't yet buy his charcuterie anywhere, so what better way to dazzle friends and family than sharing some you've made yourself with this meat maestro? The class will stretch across the weekend, beginning Friday, May 17. Attendees won't go hungry while they learn, either. Little bits of nosh will be provided along with some thirst quenchers. Attendees will also get to keep what they make.
Only ten spaces are available, but if anyone is wondering what we'd like for the holidays, this would be it. The workshop is $275, and tickets are available here
920 E. Lake St., Minneapolis, MN