$800

Praise the Lard, Cleveland! Charcuterie by Chef Brian and Michael Ruhlman

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5324 Fleet Ave

5324 Fleet Avenue

Cleveland, OH 44105

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Refund Policy

Refunds up to 30 days before event

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Included with Two Day Course Ticket:

  • A copy of one of Chef Brian and Michael Ruhlman’s three books (the third on Pates coming May, 2019)

  • Attendance to a private dinner at or near class location, with a private cocktail hour with Chef Brian and Michael Ruhlman beforehand.

  • A class recipe binder (Includes recipes by Chef Brian and personal writings by Michael Ruhlman)

  • Exclusive access to Chef Brian’s seam butchery video

*This is a two day course, both days begin at 9:00am and end around 3:00pm*

About Chef Brian, Michael Ruhlman, and the Course:

Chef Brian Polcyn of Detroit, Michigan, and Michael Ruhlman of Cleveland, Ohio, rose to prominence in the culinary world in 2006 with their first book, “Charcuterie: The Craft of Salting, Smoking, and Curing”. The book found success among a population of Americans who were passionate about the pig and cured meats. The recipes worked and the writing was clear and descriptive, now over 200,000 copies have been sold and it has served as a guide for many chefs and serious home cooks across the country and world. This two day Charcuterie and whole-hog butchery course is the embodiment of Chef Brian and Ruhlman’s writings on the craft of charcuterie and how best to practice it in the modern american kitchen for the modern american menu.

Chef Brian has been practicing charcuterie and butchery in restaurants for over 35 years and teaching it at the college level for over 20. Ruhlman attended the Culinary Institute of America as a journalist in whites in order to write a book about what it takes to be a chef, he left a cook and has since written over 25 books covering fiction, non-fiction, memoir, and cookbooks, the latter two collaborating with Chefs like Thomas Keller and Eric Ripert. Both Chef and Ruhlman have spent decades researching the craft of charcuterie for their three books (the third, “Pate, Confit, Rillette” coming May, 2019). These two are the truth when it comes to practicing and understanding charcuterie, and this class features them at their best.


Below are some of the things covered during the course:

  • Breaking down a heritage breed hog using European seam butchery techniques as compared to USDA cuts

  • Pâté, terrine, and fresh sausage making (featuring recipes from their forthcoming book)

  • Working Charcuterie into your menus and how to utilize Charcuterie techniques to keep food costs low

  • Proper dry curing and smoking techniques with a discussion on the use of nitrites and nitrates

  • The importance of using heritage breed pigs for Charcuterie and supporting the family farms that raise them




We are very proud of the amount of knowledge and material covered during this two day course, we can guarantee that you will leave with more knowledge than what you came with whether you are just starting out or looking to take your craft to the next level. Charcuterie is a craft with dozens of ways to do the same thing, watching a master like Chef Brian and learning with an expert like Ruhlman will provide you with best practices that will advance you. The more you know about charcuterie, the more you will gain from this course.


About our Hosts and the Farmer:

A goal for every one of our courses is to partner with people who love the craft and recognize that you never stop learning in the world of Charcuterie and butchery. We are more than excited to partner with the Lady Butchers and Chefs of Saucisson, Cleveland. Melissa Khoury and Penny Barend started Saucisson in 2013 with the goal to provide unique and hard to find products such as spiced sausages and dry-cured meats. Since their beginning they have partnered with a local heritage breed pig farmer, New Creations Farm, who will be providing the pig for this class. With charcuterie being a craft centered around regionality, it only makes sense for them to look within their own county for the perfect farmer and pig. New Creations Farm is a family run operation raising heritage pork, pasture lamb, beef, and chickens. They are committed to non-GMO feed and antibiotic-free meat. They raise and slaughter their animals in the best and most humane way possible, and the quality of their products show it!


Join us as we break down a beautiful hog and spend a weekend learning and collaborating with one another. And remember, Praise the Lard!

Please contact us directly with any questions or to receive the below discounts.

*Discounts and other payment information:*

  • $50 off for anyone taking the course a second or third time (book not included)

  • $50 off for culinary school instructors (book included)

  • If you would like to pay for a ticket through installments, please contact us directly

  • If you are outside the continental U.S. and are having trouble with payment, please contact us directly


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Date and Time

Location

5324 Fleet Ave

5324 Fleet Avenue

Cleveland, OH 44105

View Map

Refund Policy

Refunds up to 30 days before event

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