Wednesday, March 5, 2014

Want to learn from a French Master Butcher?

I had an interesting phone call from the organiser of what I think would be a fantastic workshop. I've just got to work out how I might be able to go!!!
From what I understand, this workshop is for Butchers, both home and professional, chefs (and of course serious home cooks!) and people in the production, processing and selling of Pork and Pork products. They contacted me after searching for free range pork on the internet, and thought that I would have some contacts that might be interested. They are only wanting to get about 25 people, so it will be a fairly intimate workshop, so individual participants should get a lot of one on one time. I think that the process is to break down a pig in the morning session and then move on to discussing the different charcuterie. If you would like any more information you can contact them direct. This is a copy of their press release.

Gascon Butchery and Charcuterie workshops in Brisbane

French master butcher and charcutiere Dominique Chapolard and his wife Christiane will be running a full day professional workshop in Brisbane on Tuesday March 18th, showcasing their unique skills.

The event is to be guided and translated by now expat American author, cook and teacher, Kate Hill. Kate now runs programs and tours in traditional French charcuterie from her farmstead in Gascony, working tightly alongside the Chapolard family, offering a truly unique and in depth learning experience.

As champions of traditional methods, the Chapolard family manage to support five families from only thirty sows on their entirely holistic 100 acre farm. Coining the term 'seed-to-sausage', Kate has opened this unique approach up to the world.
 
Having already taught students both visiting France, and on expeditions to The United States of America, they are now bringing their pork education to Australia.
Tickets are on sale now from http://www.frenchpigsbrisbane.eventbrite.com.auHYPERLINK  for $365, including 7 hours of tuition, lunch, and all workshop materials.

Events to be held at Wandering Cooks, 1 Fish Ln, South Brisbane.

Contact:
Bjorn Rust
bjorn@scragend.com
+61404002710

Sascha Rust
sascha@scragend.com
+61412847704

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