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.