Aug 25 - 26 2019
Praise the Lard, St. Augustine! Learn Charcuterie with Chef Brian Polcyn and Michael Ruhlman

Praise the Lard, St. Augustine! Learn Charcuterie with Chef Brian Polcyn and Michael Ruhlman

at Unknown

?Big News! Chef Brian Polcyn and Michael Ruhlman will be conducting a 2-Day Whole Animal Charcuterie Course at Chop Shop on August 25th, 2019! The event will culminate with a dinner here at Preserved! Purchase tickets at ChopShopSTA.com!

? This is a two-day professional course on the craft of charcuterie and whole-animal butchery. The goal is to share best practices on this craft from two experts and to keep charcuterie alive on the modern American menu.

?‍??‍? Over the two-day class, attendees see half a heritage breed hog butchered using European seam butchery techniques and half done USDA to show how to retrieve charcuterie cuts. Each attendee will receive one of Chef Brian and Ruhlman's books, a class booklet with recipes by Chef Brian and writings by Ruhlman, a cocktail hour and dinner with Chef Brian and Michael Ruhlman, and an opportunity for relaxed, one-on-one time with both chef and author!

Topics Include:
-How to butcher a hog using nothing but a knife and European seam-butchery techniques with an emphasis on heritage breeds
-How to use curing salt to salt cure meat
-How to make Charcuterie using techniques that keep food costs low
-How to smoke meat
-How to get Charcuterie cuts from USDA cuts
-How to use nitrites and nitrates
-How to work with trim/offal

All who are serious about Charcuterie and learning more about the craft are welcome! Visit http://bit.ly/2HZkkyV or visit ChopShopSTA.com to purchase tickets!

Admission Info

This course is taking place on August 25th and August 26th 2019 at

Chop Shop Artisan Butcher, 600 Anastasia Blvd.

Tickets are available now and can be purchased at www.bit.ly/PraiseTheLardStAug

The cost per ticket is $825. 

Over the two-day class, attendees see half a heritage breed hog butchered using European seam butchery techniques; half done USDA to show how to retrieve charcuterie cuts.

Each attendee will receive one of Chef Brian and Ruhlman's books, a class booklet with recipes by Chef Brian and writings by Ruhlman, and a cocktail hour and private dinner with Chef Brian and Michael Ruhlman at Preserved Restaurant.

A great opportunity for a relaxed, one-on-one time with both chef and author. Please consider joining us for two intense days of teaching and discussions.

Phone: 904-907-1312

Email: chopshop@chopshopsta.com

Dates & Times

2019/08/25 - 2019/08/26

Additional time info:

Included with your Ticket:

Four-Course Meal and Cocktail Hour at Preserved Restaurant with Chef Polcyn and Michael Ruhlman on Monday, August 26th at 5pm.

Location Info