Lesson 5

Lesson 3

Week 4

Butchery Worshop at Marksbury Market, Lancaster Ky

A slideshow of some of the action at the butchery workshop I assisted in Lancaster Ky. Many thanks to workshop leaders Kate Hill, master butcher Dominique Chapolard, master stonemason turned state-of-the-art abattoir proprietor Richard McAllister  and UK Ag's rainmaking Special Projects Manager for sustainable agricultural efforts Chef Bob Perry!
These are some impressive people working at the edge of the envelope of contemporary agriculture and gastronomy. In a domain that is loaded with fanatics who give the impression that they will float into the sky if they remove their shoes,  these folks are the soul of sober pragmatism and I consider myself honored to have been invited into their cohort.

Some of these photos are beautiful, a few even appear to reach the level of art. Suffice it to say that I had nothing to do with making them.


Created with Admarket's flickrSLiDR.

Nice Tutorial on Emulsification

Week 2

Meat Me In Kentucky

Between April 19-21 I will be assisting at a butchery workshop at the amazing state of the art Marksbury Market  in Lancaster, Ky and cooking with Chefs Justin Dean of the Relish Restaurant Group and Napoleon Ridge Farm ,  Bob Perry of the University of Ky  and other members of Chef's Collaborative 2013 at The Winter Kitchen at Shaker Village.

It's all happening in the great State of Kentucky where the grass is blue and the true Bourbon flows through one of the most beautiful landscapes in all of creation.

Kate Hill

Dominique Chapolard (right) 

The Butchery workshop is being led by author, educator and cuisinier  Kate Hill of the Kitchen at Camont and Dominique Chapolard, a Gascon farmer and butcher who is the former head of Butchery & Charcuterie at the British School of Artisan Food, and the founder of  the  innovative and necessary Grrls Meat Camp. 

Alas the Kentucky workshop is sold out. However there are still slots available at some of the other workshops that Kate and Dominque have scheduled for their Spring tour. (See below).

Dates & Locations: all events are open to the public.

• April 12-14 2013 SPECIAL Grrls Meat Camp Butchery and Charcuterie for Women with Kari Underly & Kate Hill- http://grrlsmeatcampworkshop-es2005.eventbrite.com/ (check out the page on the toolbar above)
• April 16-17 2013         Oklahoma City, Oklahoma- Francis Tuttle School of Culinary Arts in a brand new dedicated butchery classroom kitchen- http://francistuttle.edu/culinaryarts       Book here: http://thefrenchpig.eventbrite.com

• April 20-21 2013  SOLD OUT!       Lancaster, Kentucky- Marksbury Farm.  Book  here: http://marksburyfarm.com/

• April 23-24 2013         Woodbridge, Virginia- Stratford University School of Culinary Arts http://www.stratford.edu/culinary                                   Book here: http://www.eventbrite.com/event/5692065120 

• April 27-28 2013         Montville, Maine- Claddagh Farm Cookery School For booking fill out form here: http://kitchengardenfoods.com/ask/