FRENCH PIG ~ The Butcher & the Cook
Monday, April 26
The Herbfarm Restaurant: Woodinville, Washington 98072 USA
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.)
In the morning workshop, Dominique takes you through the steps of transforming the entire 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. Students will receive a share of pork to take home.
Full-Day Workshop of French Seam Butchering and Traditional Charcuterie: 9am-5pm including lunch & wine, $395
Half-Day French Cut Seam Butchery Workshop: 9am-12:30pm, including take-home pork, $250
Lunch: 12:45-1:45pm Tasting & Q&A, $45
Half-Day Traditional Charcuterie Demonstration Workshop; 2pm-5pm $150
The Herbfarm is a farm-to-table restaurant serving only the foods of the greater Pacific Northwest. Nightly 9-course dinners showcase 25 seasonally changing menus.
For more information about DINING or dinner reservations, please visit our website: http://www.theherbfarm.com
Or call 425-485-5300 7 days of the week between 10am and 5pm Pacific Time
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