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Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

September 13, 2014

Meat School: Classes at Smoking Goose

Meat School is in session!
forget the apple for teacher; this prof is into protein

Charcuterie 101: Terrine Time!
Thursday, October 16, 6pm
Meaty snacks and libations will be served!

The wide, wide world of charcuterie encompasses making meat treats from sausages and bacon to salumi and ham. During this class, we'll focus on one area of charcuterie that, once mastered, allows for infinite variation. It's a classic from the old-world butcher's skill set: making Terrines! 

Named for the rectangular earthenware dish traditionally used in its preparation, Terrines are tender, rich loafs usually served by the slice before or at the start of a meal. Made with just about any type of protein or even vegetables (gasp! says the butcher), Terrines can be be rustic and simple or elaborate and elegant. Learning the solid basics of Terrine techniques offers inexhaustible options for both professionals and cooks at home.

Together with Smoking Goose owner and meat master Chris Eley, the class will prepare three different terrines from start to finish. Topics the group will master together include:
  • recipe formulations 
  • proper ratios: fat, lean, and liver
  • spicing variations
  • in-lays and layering: learn professional tricks
  • larding and wrapped terrines
  • cooking techniques
  • serving suggestions
Participants will take home a generous stash of a variety of Terrines. Dress the part as we'll provide your butcher's uniform plus a Smoking Goose butcher's hat to take home. Enjoy a behind-the-scenes tour of Smoking Goose's USDA-inspected production facility as well as a private tasting with a smorgasbord of Smoking Goose meat treats, fresh baked bread, accompaniments, and libations. 

Reservations required: $125 per person includes snacks & drinks plus generous portions of a variety of terrines and a butcher's hat to take home

How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).

Saturday, November 1, 12-3pm at Conner Prairie
Meaty snacks and libations will be served!

Join staff from Indianapolis' award-winning meatery Smoking Goose as we all work together to go nose-to-tail, breaking down a whole hog by hand using traditional seam butchering techniques. As we work outside, around the campfire at Conner Prairie, Smoking Goose owner and meat master Chris Eley will guide participants in old-school butchering techniques and explain the professional's tricks of the meat trade.

Enjoy a complimentary tasting of Smoking Goose meat treats with paired libations at break time, and dress the part as we'll provide a Smoking Goose butcher's hat & especially commissioned butcher's apron for you to wear during the class and take home.

Reservations required: $150 per person, learn more and register online.

Also on November 1, join us for Prairie Plates: a four-course Whole Hog Dinner at 6pm in the Prairie House with cuisine from Chris Eley and staff from Goose the Market. Reservations required: $75 per person (tax included) and reservations available online.

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