Saturday, April 6, 2013

Meat Me in Kentucky






Between April 19-21 I will be assisting at a butchery workshop at the amazing state of the art Marksbury Market  in Lancaster, Ky and cooking with Chefs Justin Dean of the Relish Restaurant Group and Napoleon Ridge Farm ,  Bob Perry of the University of Ky  and other members of Chef's Collaborative 2013 at The Winter Kitchen at Shaker Village.

It's all happening in the great State of Kentucky where the grass is blue and the true Bourbon flows through one of the most beautiful landscapes in all of creation.



Kate Hill
Dominique Chapolard (right) 












The Butchery workshop is being led by author, educator and cuisinier  Kate Hill of the Kitchen at Camont and Dominique Chapolard, a Gascon farmer and butcher who is the former head of Butchery & Charcuterie at the British School of Artisan Food, and the founder of  the  innovative and necessary Grrls Meat Camp

Alas the Kentucky workshop is sold out. However there are still slots available at some of the other workshops that Kate and Dominque have scheduled for their Spring tour. (See below).




Dates & Locations: all events are open to the public.

1 comment:

Adriana said...

Wish I could go...