Real Coq au Vin
Chicken slaughter and butchering class
Saturday, March 27th
2pm–6pm
Zenger Farm, 11741 SE Foster Rd.
$75
Learn more at www.pdxmeat.com and www.zengerfarm.org
Spend a full afternoon preparing rich French chicken stew—from killing and butchering your own rooster to chopping onions and measuring cups of red wine. Then, sit down with your classmates to a meal of coq au vin, good red wine, and other homemade French treats. This class is taught by the Portland Meat Collective, an up-close-and-personal traveling butchery school that helps Portland citizens source directly from small-scale Oregon ranchers.
