Some time ago, Seviche chef-owner Anthony Lamas mentioned in a Facebook posted how his kitchen staff loved to butcher whole animals such as pigs and fish.
Seviche chef-owner Anthony Lamas breaks down a tuna loin.
The remark caught the attention of a few Facebook friends who encouraged Lamas to “show us how to do that, too.”
Thus, the idea for a butchery class was born, and Lamas invited a few press hacks to have a sneak peak at what he’ll offer at future classes.
Before I mention that, it’s important to note that Lamas won’t be offering classes to the public and seeing who signs up. It would be costly to order a whole pig or multiple whole fish to butcher and have one person sign up. These are private tutorials where six to 10 people will gather for the experience of learning how to disassemble an entire animal—sans guts—watch how Lamas prepares it and/or possibly leave with a lovely parting gift (i.e. raw product) to prepare at home.
