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Cost: $395 Class Size: 16 LINK TO REGISTER (https://events.r20.constantcontact.com/register/eventReg;jsessionid=382BA15CD3FE7CFDA101B418C7DF3205?oeidk=a07ecbtqmeg818956c3&oseq=&c=&ch=) How do you make Old World products within the context of New World food-safety standards? This advanced-level masterclass answers that question and is designed for chefs, farmers, and butchers who have at least some understanding or experience of whole-animal butchery and/or charcuterie. The class will feature the Chapolard's outline for transforming whole carcasses into a butcher’s dozen of profitable French farmstead charcuterie products in six weeks. During the class, Dominique and Kate will walk students through the transformation of a whole carcass into fresh cuts, cooked charcuterie, salt-cured whole muscles, as well fermented products. We'll explore the basics of preparing value-added products using trim and undervalued cuts. And throughout the class, we will integrate basic HACCP-level work instructions, process-flow diagrams, and economic breakdowns. We'll finish with a special focus on the ‘fifth quarter' with a demonstration and discussion of påté de tête, terrines, and other recipes for offal. The day concludes with an economic cost breakdown and an introduction to the five pre-steps of HACCP. The class also includes a hearty, Gascon-inspired, charcuterie-infused lunch.