Basic Rabbit Butchery & Charcuterie (2-3-15)
In this class Jason Barwikowski, the talented former chef of Clyde Common and the Woodsman, will teach students how to transform a whole rabbit into porchetta, More »
View ArticleBasic Sausage Making (1-27-15)
Grilling season may be over, but sausage making happens year round! More »
View ArticleBasic Pig Butchery (1-25-15)
For this four-hour, hands-on class chef and butcher about town, Ethan Bisagna, of Feastworks, More »
View ArticleFor a full list of currently scheduled classes….
We've scheduled classes through April 12, 2015. What you see over on the left is just a smattering of the full scheduled roster. To view our full scheduled class roster, go to our CLASSES page. You...
View ArticleJoin me for an amazing Chef’s Week PDX Dinner Feb 7th
On Feb 7th I'll be joining an amazing group of chefs to cook for Chef's Week PDX. We've still got a few seats left! Our group--made up of the talented Jason French of Ned Ludd, Matthew Accarino of San...
View ArticleWe Need Your Vote!
The PMC has decided to apply for a Mission Main Street Grant through Chase Bank. 20 businesses will each be be granted $150,000 to further their business. All we need from you is your vote! 20...
View ArticleArt of French Butchery Demo & Dinner–Sign Up Now!
As many of you know, Camas Davis' beloved French butchery and charcuterie mentors are coming to Portland! So many people wanted in on the two classes that Dominique and Kate are teaching that we...
View ArticleLate April Through July Class Schedule Coming Soon!
We plan on announcing and posting our late April through July 2015 class schedule sometime in the next week! If you aren't already on our email list, sign up now (look to the top right hand side of our...
View ArticleRabbit Slaughter (5-16-15)
Learn how to raise, slaughter, and butcher your own rabbits. More »
View ArticleBasic Sausage (5-11-15)
Come learn the art of preparing French, Spanish, and Italian-style links... More »
View ArticleBasic Sausage (4-27-15)
Come learn the art of preparing French, Spanish, and Italian-style links... More »
View ArticleBasic Duck Butchery & Charcuterie (5-18-15)
Want to learn all things duck? Join French-trained Camas Davis for an evening of le canard. More »
View ArticleReal Coq Au Vin: Chicken Slaughter (5-16-15)
In this course, instructors teach each student how to kill their own rooster or hen... More »
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