Hawaii Culinary Education Foundation "The Great Meat Dinner" April 27, 2013
Bruce Aidells, extraordinary meat expert and founder of Aidells Sausage, Ryan Farr, artisan butcher and chef/owner 4505 Meats, San Francisco, and Chefs Ed Kenney and Dave Caldiero of Town Restaurant, invite you to A Most Extraordinary Meat Dinner featuring Hawaii pork, venison, beef and lamb. Preparations by Aidells and Farr, executed by Kenney and Caldiero – with wines paired by Young’s Market Company, Hawaii.
Dinner includes food, wine, tax and gratuity plus a copy of Bruce Aidells’ “Great Meat Cookbook.” A portion of the proceeds will benefit the Hawaii Culinary Education Foundation, a 501c3 non-profit, that provides cutting edge culinary experiences for the next generation of Hawaii’s culinary professionals.
Bruce Aidells – America’s go to guy for all things meat, author of “The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat” as well as authoritative books on poultry, sausage and meats. He is a frequent contributor to many national food magazines and founder of Aidells Sausage Company.
Ryan Farr – Chef, butcher and master stomach behind 4505 Meats in San Francisco (4505meats.com), where whole animals are sourced, butchered, cooked and served in creative ways that delight the taste buds. Farr’s reputation as a fine chef is as well-known as is his reputation as an artisan butcher.
Hawaii Culinary Education Foundation is the organizer of local, national and international guest chef programs for culinary students at community colleges throughout the state of Hawaii. These cutting edge programs are provided to students and culinary professionals at no charge.
HCEF is a 501c3 non-profit that relies on community support !
*includes wine pairings with each course by Young's Market Co. Hawaii
Shinsato Hog Farm Charcuterie Board with Colome Torrontes
Italian Country Terrine
Pork Liver Mousse
Poached, Cured Ham
with: Pickled Maui Onion and Pohole
Kula Lavender Mustard
Bread, Butter, and Olives
Amuse - Lanai Venison Tartare
w/ Crispy Risotto, Balsamic Vinegar
Paco Y Lola Albarino
Kuahiwi Ranch Beef Fillet Paillards
w/ Arugula, Cremini, & Green Peppercorn
Michele Chiarlo Barbera d'Asti
Smoked Lu’au Sausage
w/ Pa’i ‘ai & Grated Tomato
Bibi Graetz Rosso
Onion-Braised Kuahiwi Ranch Beef Neck
w/ Hand-Cut Egg Noodles
Pago Cimera Malbec
Pu’uwai Ranch “Lambchetta”, Merguez, Grilled Leg
w/ Lentils, Roots, & Ancho-Mint Oil
Spellbound Petite Sirah
Guava-Fromage Blanc Hand Pie
w/ Lard Crust
Where can I contact the organizer with any questions?
What is the refund policy?
No refunds given