Praise the Lard, Denver! Charcuterie By Chef Polcyn and Michael Ruhlman
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. A Private cocktail hour and one-on-one time with Chef Brian and Michael Ruhlman 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 about 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: 1/2 hog breakdown using Eurpean seam butchery techniques 1/2 hog break down using USDA method as it can be applied to charcuterie Making pâté en terrine, fresh sausage, and working with offal (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: 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 owner and operators of one of Denver's hottest resturants, Julep, and the community staple, Stir Cooking School. The husband and wife duo, Katy and Kyle Foster, first met Chef Brian in February, 2018, planting the seed to host a future course and dinner centered around the pig, charcuterie, and excellent education around the craft. With a stellar facility and devoted staff, we're certain all attendees will have an experience unlike no other. 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
3215 Zuni Street
Denver, CO 80211
More Event Ideas
What can we do for you?
Thank you for your input. Please fill out the form below and provide as much information as possible about updates to this event or venue.