OK, so here it is : Chef Polcyn will be joined by Michael Ruhlman as they launch their book Salumi: The Craft of Italian Dry Curing
Plan is for local NPR radio host, Peter Payette to interview/discuss with Chef Brian and Michael such topics as meats, local food and Terroir - the "sense of place"
As Chef Polcyn so brilliantly put it for last year's dinner, we had Prosciutto de Leelanau ... not Parma, the meat was cured in Leelanau County, not Italy.
We're working on this as a fundraising dinner to help support fresh food in local schools
Details as we continue with arrangements