The 2017 Meat ball & workshops

 

Returning to this years Meat Ball weekend are a number of fun and educational workshops!!

Come for one, come for all, then come back for dinner and dancing!!!

Workshops are being held Thursday March 2nd at the Larder and Saturday March 4th at the agricultural hall. Sign up here:

Ducketta workshop: https://goo.gl/forms/6L9rfHXj4yo0JLlo2

Meat Ball workshops:https://goo.gl/forms/q8YJl5YwBaHjJv9R2

 

 WORKSHOP DESCRIPTIONS:

DUCKETTAS, DUCKETTAS: DEBONING FOWL WITH JEFFERSON MUNROE

5 pm, March 2nd @ The Larder, 342 State Rd, Vineyard Haven
This workshop will focus on deboning a whole duck. Participants will have access to knives, cutting boards, and Jefferson’s input throughout. It is a hands on class that should help people with their knife skills and knowledge of fowl musculature.
Number of pple: 10
Length: 1-2 hours
Cost: $5

ONE CHICKEN, MANY MEALS WITH ROBERT BOOZ

11 am, March 4th @ The MV Agricultural Hall
Buying a whole chicken is a fun and economical way to feed yourself and your family for multiple meals. Join us as we break down a couple of birds and show how a chicken can be anything from one to 6 meals. We’ll start with the basics of brining and trussing a chicken to roast it whole, and go all the way to how to make multiple meals out of that same bird. At the end we’ll all eat fried chicken! 
Number of pple: 15 
Length: 45 minutes 
Cost: $15

I BUTCHERED IT, AND SO CAN YOU WITH BRIAN ATHEARN

1 pm, March 4th @ The MV Agricultural Hall
Home butchering of whole animals is a great way to cheaply feed your family island raised or wild meat. Brian has been butchering hogs, lambs, deer and the occasional cow over the last few years and will show you the best way to cut an animal down to size depending upon your needs and wants. Brian will discuss equipment, packaging/storage and resources for people who want to butcher at home.
Number of pple:15
Length:1, 2 or 3 hours, depending upon Brian’s mood
Cost: $15 

HOW TO PLAY WITH FIRE AND NOT GET BURNT: WOODFIRE COOKING WITH TIM LAURSEN OF LOCAL SMOAK

2 pm, March 4th @ The MV Agricultural Hall
Woodfire cooking is primal, exciting and delicious when certain principles are followed. Whether you have a fire pit, fireplace or weber grill you’ll learn some tricks of the trade. This workshop will involve a discussion of cooking over coals, smoking and some of the tools that one does or does not need. Tim Laursen is an artist, inventor, musician and especially a lover of delicious foods cooked outdoors with wood and steel. This workshop takes place outdoors, please dress accordingly. 
Number of pple: 15
Length:45 minutes
Cost: $15

PÂTÉ (cake) PÂTÉ (cake): A PÂTÉ PRIMER WITH CHRIS KAJDAS 

4 pm, March 4th @ The MV Agricultural Hall

What’s the difference between a pâté and a mousse? What’s a terrine good for? Would you ever want to make patties with your pâté? Chris will be walking folks through the ins and outs of making a pate they can call their own. Expect jokes, puns and a general sense of merriment as Chris slices, dices and shows participants how to make use of those bits of the animal they never thought they wanted.

Number of pple: 15
Length:45 minutes
Cost: $15