Locals Learn to Butcher a 70-Pound Pig in Fort Greene
FORT GREENE— Prospect, a new restaurant in Fort Greene, is kicking off a new cooking class series. And its first class focuses on the art of butchery.
Executive chef Kyle McClelland has been cooking since he was 16. Having perfected the act of butchering a pig, he plans to bless locals interested in butchery with the knowledge.
“Being able to properly butcher food is an imperative skill to have in order to cook well,” McClelland said. “In fact, one of the basic things cooks are taught in culinary school is how to butcher.”
The pig in question is approximately 70 pounds and was raised in New Jersey. During the nearly two-hour course, participants will wield knives and learn to carve the pig for cooking. How the pig will be prepared is a surprise, but the class will get to eat its culinary handiwork.
"We hope that participants can take what they learn in the class and be able do the same at home," McClelland said.
Pig isn’t the only large animal that will be butchered at Prospect. A 70-pound, Atlantic Ocean tuna will also be sliced into sashimi in front of the class.
Upcoming classes will focus on topics such as fresh pasta making, fall fruit and vegetable pickling and bread baking.
Prospect opened Sept. 28 and is located at 773 Fulton St. For more information on the Oct. 29 class, call (718) 596-6826. Class prices vary depending on topic.