In this workshop, Chicago Meat Collective condenses years of hands-on butchery instruction into a full day of learning, covering whole lamb butchery, cooking technique, working with offal, and charcuterie making. CMC founder McCullough Kelly-Willis is joined by butcher Jake Calthorpe of Cut Once, who will lead a hands-on, nose-to-tail lamb butchery session. Ethan Pikas, chef & owner of Cellar Door Provisions, will demonstrate his creative approach to working with lamb, and provide lunch for the group. The afternoon session will cover basic sausage technique, as well as a demonstration by Evan LoJacono (chef de partie, Smyth) on cutting edge charcuterie and cooking with offal, informed by his ongoing work with lamb and other proteins at three Michelin star restaurant, Smyth.

This workshop is a deep dive for food lovers, aspiring chefs, farmers, butchers, homesteaders, and anyone who’s seeking an integral understanding of where their food comes from.

*We will be offering one fully funded spot at this workshop to a culinary industry worker, culinary student or mentee. If you qualify and you'd like to be entered in the giveaway, email mccullough@chicagomeatcollective.com. Include information about your current employment or enrollment.