An evening with hands-on preparation and up-close demonstrations on how to butcher, stuff, roll, and tie a boneless pork loin and chicken breast.

Students will be preparing and taking home their delicious culinary creations along with a variety of roasted potatoes and seasonal vegetables.

*This class will focus on butterflying and tying meat, and dry and moist heat cooking methods.

Snacks are provided upon your arrival and you get to take the food you make home with you.

Contact Mark Davidoff at 845-875-7571 or mark.davidoff@sunyrockland.edu with any questions.

Please arrive on time.