The Chicagoist will be launching later but in the meantime please enjoy our archives.

Do This: Butchering Classes at mado

By Chuck Sudo in Food on Jan 28, 2010 6:20PM


Much has been written here and elsewhere about how mado chef Rob Levitt uses every inch of the pigs, lambs and other meat he orders from his vendors.Levitt has said on many occasions that he considers it a near-sacred pact to use all the meat, as well as an economically sensible decision. His butchering skills are talked about almost as much as his cooking.

Levitt has fielded so many questions about butchering that the restaurant has set up two classes in February on the subject. The classes take place February 8 and 22 at 6:30. Levitt will break down a pig and discuss how he uses each part. At the end of the demonstration, attendees will leave with some of the cuts Levitt butchered. These classes will sell out. Cost is $50; call 773-342-2340 to RSVP.