This Sunday (January 12) from noon – 3 PM at The Box in Traverse City, you have a rare opportunity to learn from Chef Myles Anton of Trattoria Stella. Myles will butcher half a pig into the raw parts needed for classic Italian preparations and present several dishes that feature the individual cuts.
“I haven’t done a cooking class in a long time, but I like the intimacy and the chance to teach what I’ve learned over the years to people who are excited about food,” Myles says. “I’ll bring in half a pig, break it down to primal cuts – some that people are familiar with like chops and pork bellies and lesser known cuts like cheeks, skin and organs. I’ll show you how to work with it, how to prepare a dish or two, and I’ll also bring some dishes and cuts to try and recipes to help you work with this great product.”
As to why he shares with so many great chefs the love of the pig, Myles explains “Pig is like no other protein. You can use every part of it – the skin, the fat, the organs. At Stella we’re probably doing 30-40 pigs a year, and the pig has led to lambs and steer. It’s fresh and local and great meat.”
Matt Sutherland of The Box says, “Myles is our only James Beard recognized chef, and I just love how he combines old school Italian farm and kitchen techniques with some of the prettiest, most creative Italian cooking being done anywhere. He doesn’t do many events or classes, so it’s a rare opportunity to hang out with him for a few hours and learn from a master.”
The cost for the 3 hour workshop is $100, and space is limited to just 10 people so you should definitely register today!
Stay tuned to cooking classes all over Traverse City from some of our finest chefs through the eatdrinkTC Cooking Class Calendar.