French PIG: the Butcher & the Cook Workshops. The Art of French Cut & Seam Butchering and Traditional Gascon Charcuterie.
FRENCH PIG ~ The Butcher & the Cook
Sonoma CA: Kelley & Young Wines- Alexander Valley- April 17 2010
Portland OR: Portland Meat Collective- April 25 2010 SOLD OUT
French PIG- an intensive hands-on and demonstration workshop with Gascon farmer/butcher/charcutier Dominique Chapolard and American cook/writer/teacher Kate Hill of the Gascon Kitchen. Together they offer the intricate art of butchering traditional French pork cuts and the preparation of authentic charcuterie recipes for professionals, cooks and food lovers alike. French PIG is an exceptional opportunity to learn the basics of traditional and authentic French butchery and charcuterie in America.
Dominique and his 3 butcher brothers prepare 8-10 of their own farm-raised pigs each week. 52 weeks of the year! That's a lot of experience. On the farm side of the equation, they grow all the grain and food that the pigs eat for their entire 12-month-old life. Each week the humanely killed pigs are transformed into fresh cuts (roti, cotelettes, jambon, jarret, etc.) and charcuterie cuts (noix de jambon, filet, tete, pied, etc.)
Sonoma-Alexander Valley: Full-Day workshop at Kelley & Young Wines (private venue) culminates with PINK: Porc & Rosé tasting dinner featuring artisan meat expert Carrie Oliver. Saturday April 17 2010 10 am-10 pm
In the morning,
Dominique takes you through the steps of transforming a fully mature 12 month old, 350lb. pig
into premium French cuts. In the afternoon, Kate and Dominique transform
basic cuts into traditional recipes: fresh, cooked, cured, and dried. The full-day workshop,
broken by a tasting lunch, teaches you the important anatomy, knife
skills, professional techniques, meat hygiene, and skills to safely
butcher a farm-raised pig. The Tasting Lunch and discussion period about
French full-circle farming (seed to sausage) is followed by an
afternoon charcuterie workshop which teaches a repertoire of traditional
charcuterie recipes using fat, curing, and storage techniques. the evening ends with PINK: Porc & Rosé tasting dinner. Students
will receive a share of pork to take home. This celebration of all things French and Pork takes place in the wine country kitchen of Kathleen Kelley and Jim Young of Kelley & Young Wines.
Full-Day Workshop of French Seam Butchering and Traditional Charcuterie: 10 am-10 pm including lunch, dinner & wine, $395.
Portland: Half-day Hands-On workshop at Robert Reynolds Chef's Studio hosted by the Portland Meat Collective. Sunday 10:00am-2:00pm April 25 2010 SOLD OUT
Hands-on Seam Butchering defining French charcuterie and fresh pork cuts. Dominique Chapolard and Kate Hill discusses anatomy, knife skills, professional techniques, meat hygiene, while they demonstrate and guide participants to learn the French seam butcher skills to artfully butcher a farm-raised pig. A charcuterie tasting and discussion period follows. Participants take home a share of the pork.
4-hour Workshop of French Cut & Seam Butchering: 9 am-1pm including charcuterie tasting. $250.
Maps and directions to all locations will be sent in advance of the event.
Please note due to the nature of the expense and travel involved,
ALL tickets are non-refundable.
Kate Hill's Kitchen-at-Camont
Kate Hill's Kitchen-at-Camont is a creative culinary retreat producing workshops in southwest France and the USA. For further informaiton about all our programs consult www.kitchen-at-camont.com.
The PDX workshop is now full. We are waitlisting people still interested. Please write to request more info to: