Interactive Workshop on Butchering
JOIN US on Saturday, October 18
FOR AN INTERACTIVE WORKSHOP ON SAUSAGE BUTCHERING
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!
Saturday, Sept. 20, 2014 Poultry
Saturday, Sept. 27, 2014 Pork
Saturday, Oct. 18, 2014 Sausage
10 AM – 3 PM Lunch will be provided
$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 email@example.com 717-221-1125
1810 York Road, Dover, PA 17315