The Art of Butchering and Curing Meat - Event Details

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This event has concluded and is no longer current.

This event has concluded and is no longer current.

The Art of Butchering and Curing Meat

Location: The Kitchen, 615 Haihai Street

Join Dean Shigeoka, co-founder of The Kitchen, for two half-days learning the how to’s of meat dressing, salting, corning and aging. You’ll get an introduction to the craft of charcuterie, as you make sausage and porchetta as well as corning your own beef. You’ll feast on delicious samples and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery and charcuterie.

April 8 & 22, 2017, Saturdays
1:00-4:00 PM

Dean Shigeoka
At the tender age of 15, Chef Dean Shigeoka began his culinary journey by working at Dotty’s Coffee Shop, first as a dishwasher, then as a fry cook. After graduating from Waiakea High School, he entered the Culinary Program at Kapiolani Community College. This led to apprenticing under Pacific Rim chef, Sam Choy, where Chef Dean was inspired to start AJ & Sons Catering in 2008. He has traveled to Italy, Bali, Japan, and many parts of the continental U.S. At each location, he has learned much about the food and culture of the area and enjoys sharing his experience and love of food through teaching and catering for locals and visitors alike.

Special Restrictions: Tuition: $80.00

For more information, contact: CCECS@hawaii.edu (808) 932-7830

Tags: CCECS Workshop Training Noncredit Community Art of Butchering and Curing

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