Lamb, Pork & Pinot
Watch as Adam Danforth, James Beard-award winning author and butcher, and Camas Davis, writer, butcher, founder of the Portland Meat Collective and president of the Meat Collective Alliance, transform a whole lamb carcass into chops, roasts, and more. Learn the lost art of whole animal butchery and charcuterie from two talented meat experts. Find out how every part of the animal can be turned into delicious food. And learn how to source good, clean, fair meat from local farms. Attendees will go home with fresh lamb from the demonstration!
Proceeds from the event will benefit the Meat Collective Alliance, a 501c3 nonprofit that inspires responsible meat consumption and production through experiential education.
To avoid transaction fees you can reserve tickets by emailing firstname.lastname@example.org or calling 503-864-8502.
We ask that all class & event fees be settled at the time of your reservation. You may cancel your reservation 14 days prior to the date of the event or class and receive a full refund. Within 14 days of the class or event reservations are non-refundable, although you may transfer your reservation to friends or family.