Muscle Profling @ Midwest Culinary Institute
Jun
18
11:00 am11:00

Muscle Profling @ Midwest Culinary Institute

  • Midwest Culinary Institute

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

During Sunday's demonstration, Adam will discuss 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. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.

BUY TICKETS HERE: HTTP://BIT.LY/2Q4CI0N

Chefs Collaborative - Ohio River Valley, in collaboration with Turner Farm and Midwest Culinary Institue, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

Proceeds will benefit both Chefs Collaborative and Midwest Culinary Institute.

ORVCC will present two workshops sponsored by Whole FoodsOhio Signature BeefMadTree Brewery, and Edible Ohio Valley on Saturday, June 17 and Sunday, June 18.

Sheep & Poultry Slaughter @ Turner Farm in Cincinnati, OH
Jun
17
9:00 am09:00

Sheep & Poultry Slaughter @ Turner Farm in Cincinnati, OH

  • Turner Farm

After decades of a slow growing disconnect from our sources of sustenance, we're awakening to a new reality and looking for ways to plug back into the cycle of food raised on farms before ending up on our plates. The most significant experience in this journey is the moment when you participate in the humane slaughter of an animal. It hits a hard reset on your appreciation for the exchange of life for life from the animals that sustain us.

Join Adam for the humane slaughter of a sheep and chickens at Turner Farm. Participants will be walked through the entire process, from stun to cooler, focusing on reverence for the animals while gaining a deeper understanding of the methods employed to get the most out of the resultant carcass. This workshop will offer hands-on opportunities for those interested.

Buy Tickets Here: http://bit.ly/2q4ci0n

Chefs Collaborative - Ohio River Valley, in collaboration with Turner Farm and Midwest Culinary Institue, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

Proceeds will benefit both Chefs Collaborative and Midwest Culinary Institute.

ORVCC will present two workshops sponsored by Whole Foods, Ohio Signature Beef, MadTree Brewery, and Edible Ohio Valley on Saturday, June 17 and Sunday, June 18.

Celebrating the Craft of Butchery featuring Mutton
Apr
15
12:00 pm12:00

Celebrating the Craft of Butchery featuring Mutton

  • The Farmstead

Today, Americans are eating animals younger than ever. What happens to all the older animals? Join James Beard award-winning author and butcher, Adam Danforth, for a whole-animal butchering demo and in-depth analysis of how we experience flavor in meat and what we can do in our pursuit for more deliciousness.

Tickets can be purchased here: http://farmbutcher.bpt.me

This workshop will include:

  • Full carcass breakdown of an older sheep from The Farmstead into seamed muscles and market cuts. 
  • A blind tasting of unique muscles, exploring varying tastes and textures, followed by an in-depth discussion of each muscle cut. 
  • Onsite cooking demos to demonstrate techniques to maximize the flavor of these complex meats.
  •  Book signing session.

About the organizers: 
Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam lives in Ashland, Oregon. 

The Farmstead is a magical place where goats have wings, pigs have polka dots, sheep run amok, and the trees hug us back. Our Grade A Goat Dairy specializes in cheese, yogurt, and whey-fed pork. The Farmstead is located in Olympia, Washington.

Nov
10
9:00 am09:00

Butchery & Tasting Demonstration: Mutton

  • Smith College

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

Adam Danforth will 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. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.



About the organizers:

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam lives in Ashland, OR.

Nov
9
9:00 am09:00

Goat & Sheep Slaughter @ Smith College

  • Smith College

After decades of a slow growing disconnect from our sources of sustenance, we're awakening to the a new reality and looking for ways to plug back into the cycle of food raised on farms before ending up on our plates. The most significant experience in this journey is the moment when you participate in the humane slaughter of an animal. It hits a hard reset on your appreciation for the exchange of life for life from the animals that sustain us.

Join Adam Danforth, James Beard Award-winning butcher and author, for the humane slaughter of a sheep and goat at local farm. Participants will be walked through the entire process, from stun to cooler, focusing on reverence for the animals while gaining a deeper understanding of the methods employed to get the most out of the resultant carcass. This workshop will offer hands-on opportunities for those interested.  

About the organizers:

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture. Adam lives in Ashland, OR. 

Butchery & Muscle Profiling Demo: Mutton
Nov
8
5:00 pm17:00

Butchery & Muscle Profiling Demo: Mutton

  • SUNY Cobleskill

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

Adam Danforth will 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. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.



About the organizers:

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam lives in Ashland, OR.

Butchery & Tasting Demonstration: Goat
Nov
4
6:00 pm18:00

Butchery & Tasting Demonstration: Goat

  • Jimmy's No. 43

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

Buy tickets here: http://bpt.me/2710364

Adam Danforth will 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. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.



About the organizers:

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam lives in Ashland, OR.

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Jimmy Carbone is an NYC-based restaurateur, dedicated social entrepreneur, and event producer. In addition to owning Jimmys No. 43, an East Village bar and restaurant with a focus on unique beers and a greenmarket menu, Jimmy founded Food Karma Projects, a creative producer of food and media events throughout the New York area.

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Founded in 2004, Fleishers revived the craft of butchery in America with uncompromising standards and a commitment to creating a strong local food community. Its butcher shops are beloved destinations for those seeking the highest quality meats produced in a way thats sustainable and healthy for customers, farmers, and the land. Fleishers butchers are renowned for their expertise in butchery and cooking, and they get to know their customers by both name and preferences. Butchers receive extensive training to provide guidance in both selection and cooking techniques so that customers are confident in their ability to create joyful meals. The company also teaches hands-on butchery classes for the public at its Red Hook headquarters and Connecticut locations.

Fleishers has been the leading voice in the local meat movement by connecting farmers with customers, inspiring customers to cook with less familiar cuts to utilize the whole animal, minimizing waste and maximizing the potential for our food system to flourish.

Sep
22
5:30 pm17:30

Butchering & Tasting Demonstration: Sheep & Mutton

  • OSU Extension Auditorium

Presented as part of the Grass-Finished Meat Education Series, (Oregon State University Extension Small Farms)

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is about the only thing you will see on a menu. What happens to all the older animals? Adam Danforth will 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 an older animal into primals and cuts. Adam will answer questions along the way and relate the animal's anatomy to that of other farmyard species. 

Buy Tickets Here: http://extension.oregonstate.edu/sorec/grass-finished-meat-school

There is an untapped market for mutton, culls, and older animals yet to be discovered in the professional kitchen. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Adam illustrates the market potential of eating older animals, dispelling the negative stereotypes of 'tough' and 'gamey' meat in place of more complex flavor profiles. Onsite cooking demos will demonstrate techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. 

About the organizer:

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture. Adam lives in Ashland, OR. 

José's Whole-Ox Feast at Bazaar Meat – Las Vegas Food & Wine Festival
Sep
15
6:30 pm18:30

José's Whole-Ox Feast at Bazaar Meat – Las Vegas Food & Wine Festival

  • Bazaar Meat by José Andrés at SLS Las Vegas

Kick off the 2016 Las Vegas Food & Wine Festival with James Beard Award-winning chef José Andrés for a "Whole-Ox Feast" at Bazaar Meat. The reception includes signature dishes from the acclaimed restaurant with select specialty cocktails and wines. A portion of proceeds benefits World Central Kitchen, the nonprofit organization chaired by Andrés that finds creative solutions to hunger and poverty worldwide. Ages 21+.

Tickets Available Here: https://www.eventbrite.com/e/joses-whole-ox-feast-at-bazaar-meat-las-vegas-food-wine-festival-tickets-26934560997?aff=barcelona

James Beard Chefs Boot Camp for Policy and Change
May
22
May 24

James Beard Chefs Boot Camp for Policy and Change

  • Paws Up

The Chefs Boot Camp for Policy and Change provides a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, challenges, and opportunities facing the food world. The goal is to build a growing network of like-minded chefs, provide support for personal interests and passions, and give tools and guidance that will help them act as influential advocates. 

May
1
10:00 am10:00

Basic Pig Butchery @ Eugene Meat Collective

  • Sprout Kitchen

Adam Danforth, a James Beard and IACP award-winning author and butcher, will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, and retail cuts using American styles of butchery. Students will then divide into two groups and do the same on another side of pork, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and shoulders. 

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Date: May 1, 2016 10:00am - 2:00pm

Location: Sprout Kitchen

Cost: $285

Class Size: 12

Kitchen Breakout: Lamb, Mutton, and the Merits of Cooking and Eating Older Animals
Apr
10
Apr 11

Kitchen Breakout: Lamb, Mutton, and the Merits of Cooking and Eating Older Animals

  • Food Network Kitchens

Join Adam Danforth, James Beard Award-winning Author, Butcher, and Chefs Collaborative Board Member at the Food Network Kitchen in the heart of Chelsea Market for an interactive mutton butchery demo. 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 mutton into primals and cuts. Adam will answer questions along the way and relate the animal’s anatomy to that of other farmyard species. Shepherd Cody Hiemke will be on hand to discuss the U.S. sheep industry, and he is flying in a carcass from a seven-year-old ewe for this demonstration. Onsite cooking demos will demonstrate techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these products. The space for this workshop is generously donated by Food Network Kitchen.

Experts: Adam Danforth (James Beard Award-winning Author, Butcher, Chefs Collaborative Board Member), Shepherd Cody Hiemke (Niman Ranch), American Lamb Board staff

Location: Food Network Kitchen, 75 9th Ave, New York, NY 10011.

 Butchering & Tasting Demonstration: Sheep & Mutton
Nov
16
3:00 pm15:00

Butchering & Tasting Demonstration: Sheep & Mutton

  • Boulder Lamb Farm

Adam Danforth will 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 an older animal into primals and cuts. 

Hands-On Farm Slaughter: Sheep
Nov
16
9:00 am09:00

Hands-On Farm Slaughter: Sheep

  • Boulder Lamb Farm

Join Adam Danforth, James Beard Award-winning butcher and author, for the humane slaughter of two mutton sheep at local sheep farm Boulder Lamb. Participants will be walked through the entire process, from stun to cooler, focusing on reverence for the animals while gaining a deeper understanding of the methods employed to get the most out of the resultant carcass. This workshop will offer hands-on opportunities for those interested.  

Meat Matters Chicago // Goat Butchery Demo & Tasting
Nov
10
6:00 pm18:00

Meat Matters Chicago // Goat Butchery Demo & Tasting

  • Local Foods

Chefs Paul Fehribach (Big Jones, Chefs Collaborative Board Member), Rick Bayless (Frontera, Topolobampo, Xoco, Founding Member of Chefs Collaborative), and 12 other nationally-known chefs and food professionals are coming together for an intimate taste experience at Local Foods in Chicago.

Oct
13
1:00 pm13:00

NCC Carolina Meat Conference // Hands-on Whole Lamb Butchery

  • Winston-Salem, NC

Go beyond your usual course on butchering and take a deeper, meat science look into whole-animal utilization. Adam will demonstrate how to butcher a whole lamb into market cuts, while also discussing the anatomy of the lamb and how muscle function impacts flavor and color. Participants will butcher a half-lamb and leave with a new perspective on butchery, as well as better knowledge of how to utilize and move the whole-lamb.

Oct
12
1:00 pm13:00

NCC CAROLINA MEAT CONFERENCE // Eating Older Animals – The Science Behind the Flavor

  • Winston-Salem, NC

Adam and Vivian: Eating Older Animals – The Science Behind the Flavor. How Fat, Fascia, and Fiber Provide Market Potential for Under-Appreciated Meat.

There is an untapped market for mutton, culls, and older animals yet to be discovered in the professional kitchen.  Adam Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat.  Adam illustrates the market potential of eating older animals, dispelling the negative stereotypes of 'tough’ and ‘gamey' meat in place of more complex flavor profiles. Chef Vivian Howard demonstrates cooking techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products.  Butchery and cooking demonstration on-site.

Instructors: Adam Danforth, Author and Butcher; Vivian Howard, Chef and Star of A Chef’s Life TV Series

 

Oct
12
9:00 am09:00

NCC Carolina Meat Conference // Rabbit Processing with Adam Danforth and Vivian Howard

  • Winston-Salem, NC

James Beard and International Association of Culinary Professionals award-winning author Adam Danforth, along with Chef Vivian Howard, star of the Emmy Award-winning show A Chef’s Life, bring you rabbit processing and butchery with culinary tips and tricks. Each participant will practice hands-on cutting and culinary techniques as Danforth and Howard walk through the full cycle, from slaughter to skillet. Please note: Instructor will demonstrate humane slaughter as part of this track.

Instructors: Adam Danforth, Author and Butcher, and Vivian Howard, Chef and Star of A Chef’s Life TV Series

Oct
10
2:00 pm14:00

LAMB, PORK & PINOT // The Art of Butchery and Charcuterie

  • Oregon Olive Mill

Watch as Adam Danforth, James Beard-award winning author and butcher, and Camas Davis, writer, butcher, founder of the Portland Meat Collective and president of the Meat Collective Alliance, transform a whole lamb carcass into chops, roasts, and more.  Learn the lost art of whole animal butchery and charcuterie from two talented meat experts. Find out how every part of the animal can be turned into delicious food. And learn how to source good, clean, fair meat from local farms. Attendees will go home with fresh lamb from the demonstration! Sip Durant Vineyard wines and enjoy delicious charcuterie prepared by Ned Ludd and Feastworks.

Proceeds from the event will benefit the Meat Collective Alliance, a 501c3 nonprofit dedicated to improving the production, sourcing, and consumption of meat through transparent, hands-on, experiential education.

Jun
4
Jun 6

Slow Food USA Presents — Slow Meat 2015

  • Denver, CO

Slow Meat is a movement that actualizes the culture of confinement issue and an event that brings together ranchers, farmers, butchers, chefs, eaters and more to share ideas on how we can turn the herd toward meat that is good, clean and fair for all.

Workshops with Purpose
A mix between curated presentations, small group discussions, and peer-to-peer learning will combine to engage the delegates in a holistic evaluation of the status of meat production and consumption.

Network Building
Slow Food thrives on the informal connections built by sharing good food, drink, and conversation. The Symposium will provide ample time and programming to stimulate discussion and connection within the delegation.

Ongoing Action
Identified intervention points that emerge from the Symposium will shape the ongoing Slow Meat campaign, through which Slow Food communities globally will be spurred to raise awareness and take local action.

Meat Matters @ Food Network Kitchens
Apr
28
6:00 pm18:00

Meat Matters @ Food Network Kitchens

  • Chelsea Markets

MEAT MATTERS
http://www.chefscollaborative.org/meatmatters/

Join us at the Food Network Kitchen in NYC to connect with leading changemakers in the culinary world and enjoy an intimate taste experience exploring the issues around producing and eating meat. 

100% of proceeds benefit Chefs Collaborative's scholarship and education programs.
 
FEATURING
Founding Member Chef Rick Bayless, Frontera/Topolobampo/Xoco, Chicago // Adam Danforth, Butcher & Author, Ashland // Chef Piper Davis, Grand Central Bakery, Portland // Chef Howard Kalachnikoff, Gramercy Tavern, New York // Chef Stephen Stryjewski, Cochon/Cochon Butcher/Peche, New Orleans // Chef Bill Telepan, Telepan, New York // Signature cocktails by Allen Katz and NY Distilling Co. // Stay tuned for additional chefs and restaurants! 

Food Network Kitchen
Chelsea Market, 75 Ninth Avenue, 6th floor, New York, NY

Space is limited. We expect this event will sell out.  

Mar
29
5:30 pm17:30

IACP Awards and Creative Showcase

  • Marriot Renaissance

5:30 PM - 7:00 PM: Cookbook & Media Awards 

We all work hard at our craft, and goodness knows we’re not doing it for the big bucks. The greatest reward for the efforts of a culinary professional is recognition from their peers. At this fast-paced awards ceremony, we’ll deliver the ultimate kudos for cookbooks, multi-media, and journalism. Join your colleagues as we say yes to the best.

7:00 PM - 9:00 PM: Creative Showcase

Formerly known as “Book and Blog,” the Creative Showcase is a lively evening that celebrates creativity in culinary communications. On deck, a wide range of content creators – cookbook authors, bloggers, photographers, website designers…all are welcome to exhibit, and cookbooks will be sold.

This is the chance for attendees to get autographs from favorite authors, find a new photographer for their marketing campaign, make that coveted blogger-brand connection, and otherwise just have a good time. Food, drinks, hang out space are all part of the scene.

PLUS Ten-Minute Mentor sessions: opportunities to meet with senior editors, publishers, agents, and experienced videographers and photographers for exclusive networking and feedback sessions. 

The Creative Showcase will be open to the public, so exhibitors will get the chance to reach out to a wider audience.

More info: https://kiosk.eztix.co/kiosk/conference-schedule/51117

Mar
26
8:00 am08:00

The Washington Post Presents —
America Answers: Changing the Menu

  • Arena Stage

On March 26, at Arena Stage, The Washington Post will take a deep dive into food and wellness — what we eat, how we move and how to ensure a healthy, well-fed America.

We’ll talk to local community leaders, innovators in government and at the White House, business leaders, chefs, artists and entrepreneurs, and explore how they are working to improve what Americans eat.

Changing the Menu is part of the Post’s signature live event series America Answers, which seeks innovative ideas from cities and leaders outside the beltway to learn how they are finding solutions to issues that affect us all.

12:00 p.m. MEAT IN THE MIDDLE
Efforts to produce and provide healthy and affordable options that meet growing demands

-Adam Danforth, Butcher and Author
-Nicolette Hahn Niman, Author, Lawyer and Rancher
Moderated by Tamar Haspel, Columnist, The Washington Post

12:30 p.m. | THE CASE FOR MATURE MEAT
-Adam Danforth, Butcher and Author

More info: http://wapo.st/1EdZnZy