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.
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