Feb 8th: Whole Hog Culinary and Butcher Class!
Centered Chef, in partnership with Red Meat Market, is proud to present our unrivaled hands-on Berkshire Whole-Hog Breakdown butcher class and tasting experience. We welcome everyone with a wide range of culinary and carnivorous habits who have passion or simply a curiosity for the art of butchery. We’ll provide everything you need!
- An overview and appreciation for the fine art of Butchery
- You’ll meet the Farmer who raised the animal
- One on One expert instructions on meat cutting and knife skills
- Great comradery with other meat lovers and aspiring Butchers
- An amazing lunch cooked by Centered Chef!
- 6-8 pounds of fresh meat to take home (You just cut!)
- A FREE RMM Baseball Cap
- FREE Wine and Beer!
Our 3 hour, hands-on class will guide you through the process from the moment the carcass is delivered to when it reaches the kitchen! Participates will have the opportunity to breakdown a whole carcass, raised without antibiotics from local Farms. You’ll then take each part and break it into standard and some special cuts traditionally not found at your local grocer! Learn knife skills, butchering techniques and how to breakdown a whole hog carcass into tasty pork cutlets, tenderloins, roasts and ground! You’ll feel the meat between your fingers, experience the smooth cut of the knife, smell the fresh aromas and be part of the renaissance of the local butcher.
This butcher class will be held in the KITCHEN at Centered Chef! As part of your experience, our Centered Chef will show you how to prepare pork dishes that honor the purity of this fresh, local product, in his clean-comfort style! As practice makes permanent, you’ll not only be learning about sustainability and practical cooking techniques, but you’ll also be savoring those new found meat cookery skills throughout the event!
Participants will take home wrapped meat they cut! Check out pictures from our last classes! You’ll have fun for sure! MAKE IT A COUPLES EXPERIENCE, TREAT YOURSELF OR GIVE AS A GIFT BUT HURRY! Our classes always sell out so reserve your spot now – we fill up fast!
If you’re buying it as a gift, simply reserve a spot and email Janet at janet@RedMeatMarket.com. We’ll send you a certificate for your gift giving! Questions? Give Janet a call! Her direct line is: 773-904-2849.
Is This Typically Breakfast?
It’s back by popular demand! Our signature class that puts people back in touch with food and it’s powerful effects on the body and mind.
How many times have you tried to ‘Eat Healthy’ but failed? Well, here’s your chance to get it right! Our “Clean Eating Detox Workshop” series is designed to help ‘reset’ your body through decisive, immediate and sustained changes to your diet. No supplements. No pills. No Lemonade. No tricks. Just clean & pure foods.
Did you know that most Americans claim to eat a well-balanced diet and carefully consider their eating habits? The fact that two thirds of our population is overweight and one third is considered obese tells another story. Complications from being overweight often develop into chronic heart disease, cancer and diabetes. Rates for each have skyrocketed over the past 20 years. Our society is definitely sick.
Typical Results of the Clean Eating Detox Workshop (after 21 days)
- Weight loss (avg 7.5lbs)
- Lose inches from waistline
- Better sleep
- Mental clarity
- Faster athlete performances
- Less bloating
While portion sizes are certainly to blame, what’s more interesting is knowing that 62% of our calories come from processed foods The creation of artificial ingredients and preservatives, combined with government subsidies, monopolistic corporations and special interest groups led to the creation of an inexpensive, convenient and unhealthy food industry – something unlike any other nation on earth. We believe there to be a significant correlation between cheap food and poor health. Our business was built on this idea, and this program is a means to help you personally connect the dots.
This multi-week workshop is designed to help you realize the true implications of your daily nutritional habits. We will ‘reset’ your body through decisive, immediate and sustained changes in your diet. During this clean eating process, you will eliminate processed foods, inflammatory agents and potential allergens, experiencing a variety of physical and mental changes. Some subtle. Some drastic. While it may sound simple and easy, it’s not. In our experience, performing this class in a group setting is key – providing motivation and accountability with your instructors and peers through weekly support and cooking classes, an online FB community and a Centered Chef cookbook & detox manual from which to draw inspiration from.
This 5 week experience takes place on Monday nights
Dec 30th: Introduction to Clean Eating Detox Workshop and Preparatory Session (registrants only)
Jan 6th: 1st Cooking Class
Jan13th: 2nd Cooking Class
Jan 20th: 3rd Cooking Class
Jan 27th: 4th & Final Class & Reintroduction Phase
Are you bored with your oatmeal routine? If you’ve been waiting for an oatmeal renaissance, then look no further, you’ll love Chef Ryan’s latest recipe, featured in Chicago Athlete Magazine.
Whether it’s for performance based nutrition or just simply enhancing your breakfast habits, this article will shed new light on the potential of this breakfast staple. For more on Chef Ryan’s “Peanut Butter Oatmeal with Dried Cherries and Sautéed Grapes” click here to view the article on page 20.
Heart Health Month on WGN: Chef Ryan was joined by his friend and nutritional collaborator, Dr. Stephen Devries, executive director of the Gaples Institute for Integrative Cardiology, to demonstrate a heart healthy recipe featuring quinoa griddle cakes with a lemon tahini and blood orange spinach salad.
Heart Fest 2013: As part of Centered Chef’s mission to educate, entertain and inspire healthier lifestyles, Chef Ryan addressed the St. Francis hospital in Evanston’s “Heart Fest 2013” for the second year. As the keynote speaker, he presented “Salads that Satisfy” for an audience of more than 100 patients and doctors.
His presentation focused on plant-based, functional foods, to compose salads that aid in the prevention and management of cardiovascular disease. Other featured speakers included cardiologists, Dr. Albert Foshi, Dr. Jeffrey Mark Silver and Dr. David Bedoer who spoke to patients about the latest technologies and advancements in cardiovascular treatment.
As the Cubs gear up for Spring Training in Mesa, they recently hosted a Winter Training Program for their rookie players at Wrigley Field. With the new administration’s optimistic outlook for the future of the Cubs, the team spent the last 7 days developing their young talent with a series of breakout sessions with veterans and coaches, strength & conditioning with trainers and nutrition education with their team dietitian, Dawn Jackson Blatner (RD/LDN). As part of the organization’s progressive stance on health and wellness, Centered Chef was humbled to facilitate the preparation of customized menu offerings in accordance to their standards.
Only a week left! Reserve your spot! Want to learn some great recipes and techniques in butchery and cooking? You’ll also be taking cuts home with you!!! To learn more about sustainability and clean eating, sign up today for our 10am to 1pm class! This cooking class was created in partnership with Centered Chef, Buedel Fine Meats, Slagel Family Farms and Red Meat Market.
Get more info HERE: Cut. Cook. Carry Home!
For more information, please visit poladora.com/rsvp!
Don’t miss out. Registration will close this weekend for the Detox Workshop – our five week culinary program that proves the power of healthy eating.
The next edition starts Wednesday, January 2 with a complimentary Orientation session. The first day of the Detox begins Monday, January 7.
Registration is limited to the 24 people. Learn More and Register Here.
Join us for the foundations of delicious, vegan cooking!
Whether you are a long-time vegan or just want to include more healthy, plant-based meals into your diet, this class is for you! When learning to cook more from home, you control the food that nourishes your body while benefitting from the cost savings that are typically associated with a reliance on processed foods.
This class will feature the following:
- Hands-on cooking class format with individual attention and Q & A with chefs – including a vegetarian chef.
- Recipes that are simple enough to make every-day, but delicious enough to serve to guests or on special occasions.
- Cooking techniques you can apply to many other dishes.
- Vegan Registered Dietitian present to answer questions.
- BYOB if you prefer.
- This class is being offered at 50% off (usually $100 value).
For menu and registration details Click Here.