To be skilled in merchandising a whole animal in the most profitable way, you must know how to cut it, cook it and cure it. Meat curing is a master skill that, when done wrong can produce costly, disappointing and dangerous results. If you are a chef or butcher who wants to learn how to cure meat, learn from expert Butchers Guild Member, Brian Polcyn, co-author of Charcuterie: The Craft of Salting, Smoking, and Curing & Salumi: The Craft of Italian Dry Curing.
When: Tuesday July 21st & Wednesday July 22nd 9am to 3pm both days
Where: West GA Technical College | 4600 Timber Ridge Drive | Douglasville, GA 30135
CUISINE U CHARCUTERIE WORKSHOP
Cuisine U has held classes in many US cities the past two years. Many of the top chefs in each city were in attendance, including chefs from TV shows such as Hell’s Kitchen. Taste, Chopped and Top Chef. Plus, nationally known chefs such as David Burke, Morimoto, Michael White, Emeril, Bradley Ogden, Michael Tusk, Kevin Rathbun, Gerry Kaskala, Anne Quatrano, Linton Hopkins, Kent Rathbun, Dean Fearing, Greg/Gabrielle Denton, Michael Schwartz, Danny Grant, Jeff McGinnis, Norm Van Aken and others have sent chefs to our classes. In addition, we have had a lot of artisan butchers attend, who own their own shops like Belmont Butchery in Richmond, VA, The Whole Ox in Plainsville, VA, Miami Smokers in Miami, Proper Sausages in Miami and McCann’s Local Meats in Rochester, NY, just to name a few.
Thinking about joining The Butchers Guild but have questions? Shoot us an email at email@example.com.
RFRS Picnic with The Local Butcher Shop
Real Food Real Stories, get your tickets here!
Saturday, June 20, 2015 from 11:00 AM to 2:00 PM (PDT)
“The Local Butcher Shop is a premiere Bay Area butcher shop selling high quality, sustainable meat and poultry. We practice whole animal butchery, buying animals directly from local farmers and ranchers located within 150 miles of our Berkeley shop. Our product is always pasture raised and antibiotic and hormone-free, and we can custom cut any cut for you while you wait.
We aim to positively impact eaters, farmers, ranchers, food artisans, and fellow butchers through our community-based business by sourcing and cutting the finest meat available in the Bay Area and by teaching our customers how to source and cook meat.”
Check out newly opened The Heart and Trotter butcher shop in San Diego! We are super excited to have Heart and Trotter as Butchers Guild Members, take a look at this great article about their opening on Thrillist.
“The Heart and Trotter’s mission is to provide San Diego with the highest quality, local, and sustainable meats and products. We work with local farms that are dedicated to humanely raising and slaughtering the animals. Our meats will never be exposed to hormones, antibiotics or chemicals.
Our shop will re-invent the traditional meat counter by building the first exclusively local, whole animal butcher shop in San Diego. In addition to customary cuts, we will offer non-conventional cuts of meats, meat products, produce and artisanal foods crafted in-house and by neighboring farms and small businesses. Moreover, in an effort to reverse the damage factory farming inflicts on animals, humans and the environment, we seek to educate the public on the benefits of sustainable butchery and supporting local, community-based agriculture.”
John Stewart & Duskie Estes, Bovolo, Black Pig Meat Co.
Relocating to Seattle in 1994, John worked at Etta’s Seafood and Palace Kitchen, where he met his future wife and Queen of Porc Duskie Estes. While sous-cheffingat the well-known Cafe Lago he fell deeply in love with all things Italian. John could easily resonate with the Italian generosity of spirit, the connection between food and family, and the inclination not to waste a morsel [snout to tail philosophy].
John is a 1990 graduate of the University of Colorado at Boulder, an avid gardener, and after the move to Sonoma, a blossoming chicken farmer. He is also a devoted salumist having studied with chef Mario Batali and at the University of Iowa Meat Lab. He is responsible for Black Pig Meats, bacon and salumi made form antibiotic and hormone free pork, boar and lamb.
Greg Esmond is currently taking a leave from the restaurant world to obtain his Bachelors degree in Food Science (with minors in Animal Science and Chemistry) to better understand the hows and whys of food behavior. Prior to this new adventure, Greg was the Executive Chef of Bordinos Restaurant where he started a charcuterie and cured meat program from whole Berkshire hogs. Before moving to Fayetteville, Greg worked in some of the top kitchens in the US and France. He has also taken classes at the Iowa State Meat Science Lab and was a 2008 Jean-Louis Palladin Foundation Grant recipient, which he used to study whole muscle meat curing from start to finish at Newman Farm and La Quercia Artisan Cured Meats.
Butcher and Meat Department Manager, Taylor’s Market, Sacramento, CA
Butcher Paul Carras began his career, cleaning the meat department at Sacramento’s Taylor’s Market in 1996. In 1998, while he was working on his B.S. at California State University at Sacramento, he began his training as an old-style butcher at Taylor’s under the guidance of the owner, Danny Johnson. Since graduating college, Paul says, “Butchering has been my life.”
In 2013, Paul was part of the Taylor’s Market team that won the Flying Knives Competition at the Eat Real Festival in Oakland, California.
As meat department manager at Taylor’s Market, Paul teaches a variety of butchering classes offered by Taylor’s, including the hunter’s butchering and hands-on hog butchering classes. His biggest pleasure as a butcher is breaking down whole animals such as beef, hogs, goats and lambs. He enjoys lamb butchering the most because it demonstrates his skills as an experienced butcher.
Paul is a member of The Butchers Guild.
Ryan is a Seattle bred meat head, previously was Head Butcher at a small butcher shop in Woodinville, WA. Graduated from SSCC in Spring ’11, with a degree in Culinary arts and Restaurant Managment, although he was worked in various arenas of the food industry for over 14 years. He always dreamed of being a butcher and now having realized his dream, he can honestly say that he loves what he does, being mostly self taught, with the help of some great literature, and one month of training, he also admits that he still has so much to learn.