September 13, 2017 @ 6:00 pm to 8:00 pm
The Cookbook Co. Cooks
722 11 Avenue SW, Calgary, AB
Craft beer and charcuterie will be paired with this culinary and biology experience.
Translate knife skills to dissection techniques in this butchery workshop, guided by seasoned anatomy expert Warren Fitch and Chef Connie DeSousa and Chef John Jackson, co-owners of Charcut and Charbar.
You'll compare and contrast the language of butchery and anatomy in this hands-on experience. Hear the culinary and scientific reasons behind why one muscle group is better for sausages than another, and what makes tenderloin wonderfully soft and delicious.
Leave a connoisseur of anatomy and great meat cuts, with some kudos-worthy skills for your next dinner party!