In this workshop tailored for professional cooks, leading advocate for sustainable butchery 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. Blind tastings will provide insight into the underlying science of muscle function, texture, and flavor.
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Adam will be joined by the co-founders of The Perennial Anthony Myint and Karen Leibowitz who will speak to the role of meat in sustainable food systems and building a menu around whole-animal sourcing. Like all of The Perennials red meat, the sheep at this event will come from Stemple Creek Ranch, which draws down more greenhouse gas (as soil carbon) than is released by the animals. Karen and Anthony will speak about how they have made carbon ranching central to the menu at their restaurant, which has been called the most sustainable in the nation.
The good people of Bernal Cutlery will be on-hand selling knives and books related to butchery.
Ticket discount available for current Chefs Collaborative Members! Email info@chefscollaborative.org to check your membership status and access the discount.
Not a Member? Join Chefs Collaborative today at a special discounted rate: https://bit.ly/2qaHKXO
For information on scholarships or reduced pricing, contact info@adamdanforth.com.
Buy Tickets here: https://www.brownpapertickets.com/event/3389500
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 worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Oregon State University, and the National Bison Association. Adam also consults and provides experiential education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Adam lives in Ashland, OR.
ANTHONY MYINT is Executive Chef and co-owner of The Perennial, where he channels his passion for fighting climate change into cooking. He is also a partner in the restaurants Mission Chinese Food and Commonwealth and a co-founder of the non-profits Zero Foodprint and The Perennial Farming Initiative. He's all about affirmative solutions to climate change and has gradually become more comfortable in his role as activist-chef-restaurateur-handyman-businessman.
KAREN LEIBOWITZ is co-owner of The Perennial, where she handles PR, HR, and sometimes bread-making. Karen is Executive Director of The Perennial Farming Initiative, and together with Anthony, a partner in the restaurants Mission Chinese Food and Commonwealth. She is the co-author of Mission Street Food (2011, with Anthony Myint) and of Atelier Crenn (2015, with Dominique Crenn) and enjoys a bit of food writing in her "spare time."
CHEFS COLLABORATIVE is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals who care about how they source, cook, and serve food and are doing their part to create a better food system. Learn more about Chefs Collaborative at www.chefscollaborative.org.
Why Mutton?
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 at 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 the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products.
Why The Perennial?
With a few small decisions, we can convert greenhouse gases into healthy soil through farming. The Perennial supports regenerative agriculture in several ways: butchering in-house as part of a climate-beneficial nose-to-tail meat program, baking bread daily made with a regenerative perennial grain, and operating an aquaponic greenhouse to utilize food waste and explore the culinary potential of urban farming. Food grown in healthy soil tastes better, offers more nutrients, and restores the planet. Flavor Up! Carbon Down!