"Snout to Tail: The Whole Pig"
Wednesday, June 19, 2013 from 11:00 AM to 5:30 PM (EDT)
San Francisco, California
London, United Kingdom
Join IF University, Winston Industries, and Louisville Farm to Table for a class on how to use a whole animal to create great cuisine while saving money, respecting the animal, and supporting local farmers. This class brings together chefs, producers, and "foodie" consumers for a fun and exciting afternoon of presentations, tastings, and hands-on demonstrations. Facilitators include Jay Denham (pork producer), Jim Whaley (Independent Consultant Chef), Cliff Swaim (Director of Marketing and Sales, Marksbury Farm), Barry Yates (Director of Innovation Winston Industries) and Tyler Morris (owner and chef, Rye on East Market).
Jay Denham is one of three partners in Woodlands Pork, which operates a production facility in Louisville. Denham is a master charcutier and has apprenticed with ham makers in both Spain and Italy.
Jim Whaley is an Independent Consultant and Chef whose current projects include consulting for the Kentucky Department of Agriculture's Farm to School, Jefferson County Public Schools, the Kentucky Sheep and Goat Development Office, and partnership work with Berea Promise Neighborhood and Save the Children.
Tyler Morris moved from New York to Louisville in 2011 to open Rye on East Market in Nulu. Honing his skills under chefs April Bloomfield and Tom Colicchio, Morris practices nose to tail cooking and has taught butchery and charcuterie classes at Rye.
Cliff Swaim began raising beef in 2005, selling it to friends and neighbors. He joined Marksbury Farm as Director of Sales and Marketing in 2011. Swaim has a passion for connecting consumers with locally-raised, pasture-finished meats, and creating a culture of full transparency along the way.
Barry Yates has been a local chef and restaurateur for over 35 years. He sold his restaurants and began working with Winston Industries 22 years ago. He is now Director of Innovation for Winston Industries where he has a passion for anything culinary –working closely with local and statewide programs such as food access, farm to table, JCPS, farmers, processors, chefs, restaurant owners, and the development of improved food technology.
Participants are asked to arrive at 10:45 a.m. Please bring a sharp 6-inch knife and portable cooler with your name on it with you to the class. Lunch will be provided and all participants will receive a special gift package from Winston Industries.
When & Where
IF University is a new platform and ecosystem for creative thinkers, innovators, and curious minds to teach classes, attend classes and bring unexpected ideas to the forefront to build and support a culture of innovative thinking. Built on the “Stay Curious” premise of the annual IdeaFestival® in Louisville, IF University is designed to inspire new and novel thinking all year round by hosting classes and events on a wide variety of topics held in public venues. All IF University classes and events are non-credit learning experiences, with an emphasis on the intersections between varied topics and multiple disciplines. Ideas at Play, that's IF University.
IF University is a division of the IdeaFestival® , the non-profit organization dedicated to empowering individuals, businesses, organizations and communities to grow, change, and be relevant by constantly challenging their assumptions and affirming their intellectual courage.