Join Adam Danforth, James Beard Award-winning Author, Butcher, and Chefs Collaborative Board Member for an interactive butchery demo and tasting. During the session, Adam will demo technique as well as discuss the virtues of older animals, how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. The workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down a lamb into primals and cuts. Adam will answer questions along the way and relate the animal’s anatomy to that of other farmyard species. Onsite cooking demo and tasting by chef Alex Seidel will demonstrate techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these products.
This demo is appropriate for both food & wine professionals and the general public.
This is a free seminar but requires a ticket for entry.