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Camp Charcuterie 2017 - Portland Edition - Sat & Sunday Gathering

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The Heathman Hotel

1001 Southwest Broadway

Portland, OR 97205

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Refunds up to 7 days before event

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Dominique and Kate have been talking about what he would like to do as their time for teaching together ends. Over the last nine years, over three hundred students have studied with them at Camont and abroad. It’s been a big lesson for them, watching people begin with a dream or just an inkling of an idea and develop it over a very short timeframe into a thriving business, a functioning homestead or even a life-changing model for meat consumption.

As they talked it became clear that a conversation was needed. Dom has things he wants to say to all of you--those who have eaten at his table, worked alongside him, and shared his philosophy of seed-to-sausage farming and charcuterie production. “It’s our approach to being human, that is the most important part of my teaching.”

Kate and Dominique have seen how their many students have helped each other launch their businesses, following in the footsteps of successful models, and sharing pertinent food safety information with each other. A growing network of successful butchers and charcutiers has developed from one small family farm in Gascony and has spread across the globe-to the USA, Australia, New Zealand, UK, Korea, Singapore, India, Panama, Germany, Denmark, Peru, and South Africa.

So together with Kate and Dominique, we invite you to join us for a weekend of discourse and exploration, strengthening a growing network of international craft butchers and charcutiers, and creating a mentoring circle that will serve you all as you continue to learn and grow your businesses. Gather with us for a weekend of exchange and Gascon conviviality to celebrate as friends, colleagues, and family.

Saturday, November 11 (We'll all go dutch)

5:30pm: Drinks (Location TBA)

7:30: Dinner (Location TBA)

Sunday, November 12 ($50-$100 Contribution)

10:00-1:00 - Group Presentations/Discussion: New Charcuterie and Meat Models.

Let’s share with each other what we’ve learned, what we’ve launched, how we’ve applied our French knowledge at work or at home, and what we still have yet to figure out. This is our chance to make sure Dominique knows the incredible impact he has had on all our lives.

1:30-3:00 - Lunch and Edible Show and Tell.

Everyone bring charcuterie or other recipe you've made themselves or from your own communit--something you feel represents the spirit of the day. These dishes and products will be supplemented with all the fixings by Vitaly Paley and his team at the Heathman Hotel.

4:00-6:00 - A New Model for Teaching and Learning.

Business mentoring; Regional farm/butcher training centers; the Butcher’s Manifesto model; the Meat Collective model. Let’s discuss and brainstorm how to keep Kate and Dominique’s tradition of mentoring, learning and teaching alive and thriving around the globe.

7:30pm Dinner (Location TBA)


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Date and Time

Location

The Heathman Hotel

1001 Southwest Broadway

Portland, OR 97205

View Map

Refund Policy

Refunds up to 7 days before event

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