Wednesday, September 12, 2012

For the Home Chef

Basic Butchery for the Home Chef

Monday, October 22nd

Garde Manger Lab, Great Lakes Culinary Institute 
$50 per person - More Information and Registration HERE

Learn how to breakdown primal cuts of meat for use in the home.  Not sure what to do with the pig from the 4H Fair?  Learn how to use these meats and more.  Sample some of the products like homemade bacon and sausage.  

Aprons will be provided.  Class taught by Chef Bob Rodriguez, Instructor at the Great Lakes Culinary Institute- Northwestern Michigan College.  Chef Rodriguez teaches classes in Garde Manger, meat cutting and charcuterie.  

No comments:

Post a Comment