What part of the pig is the bacon part? Where is the popsicle in a lamb? All those pork and lamb mysteries will be answered when Chef Chris teaches you what cuts to purchase and how to prepare them. Wondering how to make a succulent pork belly with crispy skin or melt-in-your-mouth lamb shanks for a family dinner? Juicy ribs for grilling this summer or pulled pork? All that and more will be explored in this beast feast class. We will use locally raised products in this class with plenty of tasting and hands-on fun.

Learn more about your instructor, Chef Chris here: Meet the Talent