Save $$ by cutting your own pork and utilizing trimmings. Learn to cut a pork loin into chops and cutlets, then make no-shake baked pork chops and pork piccata with egg noodles. Learn how to save your trimmings, and over time have enough for tasty carnitas or BBQ. You will learn ideas for quick healthy sides from scratch and using common convenience products “as-is,” or how to add a little flair with minimum time & money. Eat what Chef Lilly demos for dinner, then go home with pork prepped for 2+ meals. Class is for students ages 16+. Students work in pairs. Please register by January 10th at noon.

Menu:

• Pork (or anything) Picatta with Noodles and Shaved Kale Salad
• Better Baked Breading for Meats
• Best-Ever Carrots

What you’ll take home:

• Pork prepped for two or more meals, plus a starter pack for utilizing trimmings instead of throwing away.
• Recipes and instructions

Skills You’ll Learn:

• Kitchen Safety and Sanitation
• Knife Skills, Meat Butchery
• Blending Scratch and Convenience Cooking
• Sauces, etc.

More about this class:

• Class is for ages 16+
• Great for beginner to intermediate cooks
• Sign up with friends!

**If you have any food allergies, food intolerances, or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**

** Please stay home if you are feeling sick.

Instructor: Lilly Burdsall