DIY: Meat

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More About

• Mike Phillips
• Greg Breining
• Minnesota Historical Society
• Food and Cooking
• Seafood

Despite the old adage that the two things you never want to see being made are legislation and sausage, this spring you have a chance to witness both. Last week, you may have watched the wrangling over health care reform on television, and now you can learn about the other half of that expression at Fabulous Catering's event this Saturday. Oh, and you can find out how to cook whole fish, too. The Minnesota Historical Society is hosing DIY: Meat, the third in their series of workshops showing interested foodies old-fashioned techniques for preparing grub. Craftsman restaurant chef Mike Phillips will teach attendees the art of sausage making, while Greg Breining, author of A Hard Water World: Ice Fishing and Why We Do It, will be on hand to show methods of preparing and cooking a whole fish, for those who prefer seeing the entire body of the animal they're eating (because looking down at the gelatinous fish eyeballs is so appetizing). Squeamish people should probably skip this event. That said, organizers are expecting a sellout, so reservations are recommended. Call 651.259.3015 or visit www.mnhs.org/historycenter/programs/diy for info. (Photo by mccun934)
Sat., April 3, 3-5 p.m., 2010