Lamb Sourcing, Butchering and Grilling with Adam Danforth, Craig Rogers, and Chef Michael Costa, Sponsored by The Big Green Egg and American Lamb Boar

Join James Beard award-winning author/butcher Adam Danforth, farmer Craig Rogers (Border Springs Farm, PatrickSprings, VA) and chef Michael Costa (Concept Chef, Zaytinya, Washington, DC) for a deep-dive into sourcing, butchering, and grilling lamb. During the demonstration, butcher Adam Danforth will discuss how working muscles render more flavor, the inverse relationship of taste and texture, and how chefs can actively support farmers and reduce food waste by working with whole animals and lesser-known cuts. This workshop will cover the fundamentals of meat science, breaking down a sheep into primals and cuts. Chef Michael Costa will demonstrate techniques on The Big Green Egg to maximize the flavor of these complex meats and discuss the role chefs can play in driving market demand for new products. Border Springs Farm farmer Craig Rogers will educate attendees about strengthening the sourcing conversation, in particular regarding the sourcing of lamb, between chefs and farmers. 

When: 11:00am-2:00pm, Saturday, September 9th

Where: The Big Green Egg Culinary Center (3786 Dekalb Technology Pkwy., Atlanta, GA 30340)

Details: Meet at Big Green Egg Culinary Center, tasting included; transportation is not included

Sponsored by: The Big Green Egg and American Lamb Board

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

During Sunday's demonstration, Adam will discuss how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.

BUY TICKETS HERE: HTTP://BIT.LY/2Q4CI0N

Chefs Collaborative - Ohio River Valley, in collaboration with Turner Farm and Midwest Culinary Institue, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

Proceeds will benefit both Chefs Collaborative and Midwest Culinary Institute.

ORVCC will present two workshops sponsored by Whole Foods, Ohio Signature Beef, MadTree Brewery, and Edible Ohio Valley on Saturday, June 17 and Sunday, June 18.

After decades of a slow growing disconnect from our sources of sustenance, we're awakening to a new reality and looking for ways to plug back into the cycle of food raised on farms before ending up on our plates. The most significant experience in this journey is the moment when you participate in the humane slaughter of an animal. It hits a hard reset on your appreciation for the exchange of life for life from the animals that sustain us.

Join Adam for the humane slaughter of a sheep and chickens at Turner Farm. Participants will be walked through the entire process, from stun to cooler, focusing on reverence for the animals while gaining a deeper understanding of the methods employed to get the most out of the resultant carcass. This workshop will offer hands-on opportunities for those interested.

Buy Tickets Here: http://bit.ly/2q4ci0n

Chefs Collaborative - Ohio River Valley, in collaboration with Turner Farm and Midwest Culinary Institue, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

Proceeds will benefit both Chefs Collaborative and Midwest Culinary Institute.

ORVCC will present two workshops sponsored by Whole Foods, Ohio Signature Beef, MadTree Brewery, and Edible Ohio Valley on Saturday, June 17 and Sunday, June 18.

Today, Americans are eating animals younger than ever. What happens to all the older animals? Join James Beard award-winning author and butcher, Adam Danforth, for a whole-animal butchering demo and in-depth analysis of how we experience flavor in meat and what we can do in our pursuit for more deliciousness.

Tickets can be purchased here: http://farmbutcher.bpt.me

This workshop will include:

• Full carcass breakdown of an older sheep from The Farmstead into seamed muscles and market cuts. 
• A blind tasting of unique muscles, exploring varying tastes and textures, followed by an in-depth discussion of each muscle cut. 
• Onsite cooking demos to demonstrate techniques to maximize the flavor of these complex meats.
•  Book signing session.

About the organizers: 
Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam lives in Ashland, Oregon. 

The Farmstead is a magical place where goats have wings, pigs have polka dots, sheep run amok, and the trees hug us back. Our Grade A Goat Dairy specializes in cheese, yogurt, and whey-fed pork. The Farmstead is located in Olympia, Washington.

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

Adam Danforth will discuss the virtues of older animals, how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.



About the organizers:

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam lives in Ashland, OR.

Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

Buy tickets here: http://bpt.me/2710364

Adam Danforth will discuss the virtues of older animals, how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.



About the organizers:

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam lives in Ashland, OR.

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Jimmy Carbone is an NYC-based restaurateur, dedicated social entrepreneur, and event producer. In addition to owning Jimmys No. 43, an East Village bar and restaurant with a focus on unique beers and a greenmarket menu, Jimmy founded Food Karma Projects, a creative producer of food and media events throughout the New York area.

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Founded in 2004, Fleishers revived the craft of butchery in America with uncompromising standards and a commitment to creating a strong local food community. Its butcher shops are beloved destinations for those seeking the highest quality meats produced in a way thats sustainable and healthy for customers, farmers, and the land. Fleishers butchers are renowned for their expertise in butchery and cooking, and they get to know their customers by both name and preferences. Butchers receive extensive training to provide guidance in both selection and cooking techniques so that customers are confident in their ability to create joyful meals. The company also teaches hands-on butchery classes for the public at its Red Hook headquarters and Connecticut locations.

Fleishers has been the leading voice in the local meat movement by connecting farmers with customers, inspiring customers to cook with less familiar cuts to utilize the whole animal, minimizing waste and maximizing the potential for our food system to flourish.

Kick off the 2016 Las Vegas Food & Wine Festival with James Beard Award-winning chef José Andrés for a "Whole-Ox Feast" at Bazaar Meat. The reception includes signature dishes from the acclaimed restaurant with select specialty cocktails and wines. A portion of proceeds benefits World Central Kitchen, the nonprofit organization chaired by Andrés that finds creative solutions to hunger and poverty worldwide. Ages 21+.

Tickets Available Here: https://www.eventbrite.com/e/joses-whole-ox-feast-at-bazaar-meat-las-vegas-food-wine-festival-tickets-26934560997?aff=barcelona

Those in the Rogue Valley can catch the program on 102.3 FM or 1230 AM. It airs live 8-10am, replayed 8-10pm on 11 frequencies in the greater region. Folks can also listen online at http://ijpr.org/#stream/2 AND a recording will be posted online shortly after the interview.