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Butchery, fundamental workshop, Chef Jonathan Forsythe

February 9 @ 10:00 am - 3:00 pm

| $160.00

“If you’re going to kill the animal, it only seems polite to use the whole thing.” So said nose-to-tail movement founding father Fergus Henderson in his 2004 book The Whole Beast. Today we’ll go “whole hog” with Chef Jonathan and special guest, Around the Block Butcher Shop. They’ll demo the breakdown of half a pig and have us working hands-on with a variety of cuts to make a number of refined and really delectable dishes. Join us for an incredibly unique and informative workshop. The menu tonight will be:

Gnocchi marinara with fennel meatballs, parm fricco, and crispy prosciutto

Roast pork tenderloin, peach chutney, parmesan polenta and wilted kale

Bone-in pork loin chop, pomme dauphinoise, bacon red onion jam, pork and cider jus and roasted heirloom carrots

Maple confit apple, vanilla mascarpone ice cream, pecan streusel crumble

Who's Attending

10 people are attending Butchery, fundamental workshop


February 9
10:00 am - 3:00 pm


The Urban Element
424 Parkdale Avenue
Ottawa, Ontario Canada
+ download map & directions (PDF) + Google Map
Aside from street parking in our neighbourhood, we have limited parking at our venue. For both public and private events, please enquire. We are happy to guide you to the most convenient options!

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