Interactive Workshop on Butchering

Saturday
October 18, 2014
10:00 am to 3:00 pm

JOIN US on Saturday, October 18

FOR AN INTERACTIVE WORKSHOP ON SAUSAGE BUTCHERING

 (NOT SLAUGHTERING)

Instructor: Steven Bookbinder, Chef and Penn State Food Service Student Learn the theoretical and practical skills needed to carve meat from a whole animal or primal parts down to serving sizes, then produce value-added products.  The first class will focus on poultry.  No prior experience needed.

EACH PARTICIPANT WILL TAKE HOME EVERYTHING

YOU BUTCHER, SO BRING AN APRON AND A COOLER!

 

Proposed Dates:

Saturday, Sept. 20, 2014 Poultry

Saturday, Sept. 27, 2014 Pork

Saturday, Oct. 18, 2014 Sausage

           Times:

10 AM – 3 PM  Lunch will be provided

             Cost:    

$130 per student per session; $15 discount for members of Slow Food, PASA, the PA Women in Ag Network, and Loaves and Fishes Facebook Friends.

Contact Jen Briggs jenbriggs@comcast.net 717-221-1125

1810 York Road, Dover, PA 17315 

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