Saturday, April 19, 2014
Michael Ruhlman and Brian Polcyn, co-authors of "Charcuterie: The Craft of Salting, Smoking and Curing" and "Salumi: The Craft of Italian Dry Curing," are teaming up to teach a nose-to-tail butchering workshop in Maine on Oct. 18 and 19.
Ruhlman is the popular author of "Soul of a Chef," "The French Laundry Cookbook" and "Ratio." Polcyn is the chef/owner of Forest Grill in Birmingham, MI, and a professor of charcuterie at Schoolcraft College in Livonia, MI.
The two-day workshop is sponsored by the Island Culinary & Ecological Center on Deer Isle, and it will be held at Bagaduce Farm in Brooksville and in the kitchen of the Deer Isle-Stonington Elementary School.
Friday's session will include a full hog breakdown and discussions about how to work with your butcher to get the cuts you need. On Saturday, students will learn about dry curing, sausage making, offal, and fundamentals of smoking. The day will end with an evening talk and book signing.
Chefs, farmers and foodies are all invited to attend, but the event is limited to 24 participants. (The evening talk, however, will be open to the public.)
The cost is $225. To reserve a spot, email firstname.lastname@example.org
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.