Raleigh’s Standard Foods is starting a monthly butchering demo and supper with head butcher Steve Goff.
From 2-5 p.m. Feb. 21, Goff will show how to break down a whole chicken and demonstrate how to make his version of French cassoulet. Diners will learn how to debone a whole chicken, make chicken stock and learn his recipe. At 4 p.m., they will enjoy the meal with red wine.
From 2-5 p.m. March 20, Goff will show how to demonstrate how to french a rack of lamb, how to bone a leg of lamb and how to braise lamb shanks. At 4 p.m., diners will enjoy a lamb tagine.
Classes are limited to 20 people. Cost: $60.
To buy tickets, go to: StandardFoodsSundaySupper.brownpapertickets.com