Learn about the art of ethical butchery.

Join us for a respectful, hands-on look at Philo Ridge Farm's poultry butchery workshop. Led by Mike Kirk, Lead Butcher, and Marc St. Jacques, Executive Chef and Food & Beverage Director, you will learn the time-honored craft of breaking down a whole bird, while discovering the principles that comprise our organic regenerative farming practices.

Topics covered include:

• How chickens are raised and cared for on pasture

• Principles of humane processing and ethical butchery

• How to properly break down a chicken for culinary use

• Beak-to-tail feather butchery and cooking applications

We will offer two 60-minute sessions from 11:00 a.m. – 12:00 p.m. and 1:00 p.m. – 2:00 p.m. Space is limited to 10 participants to 10 participants per session. 

Tickets include a sandwich from the Market for lunch. Learn more about poultry processing at Philo Ridge Farm.