thanks to the NewYorkTimes for this
Friday, November 19, 2010
Lamb 101
I'm teaching a class at Whole Foods Bowery in a few weeks..
if you want to learn some great stuff about lamb!
Tuesday, December 7th
Lamb 101 with the Butcher's Daughter
7:00 pm - 9:00 pm
Demonstration and Tasting, $30
Lamb is such a versatile animal, used by numerous cultures worldwide and cooked in many different ways. Join us as Chef Julia Jaksic takes you through a fascinating farm-to-table demonstration of all things lamb: different cuts, basic butchering, cooking methods, and various recipes, using local Pine Hill lamb, raised on Kyle Farms in upstate Genesee County.
On the Menu: Bacon-Wrapped Lamb Chops; Braised Lamb-Shoulder Tacos; North African Leg of Lamb; Crispy Lamb Belly.
Register Here!
if you want to learn some great stuff about lamb!
Tuesday, December 7th
Lamb 101 with the Butcher's Daughter
7:00 pm - 9:00 pm
Demonstration and Tasting, $30
Lamb is such a versatile animal, used by numerous cultures worldwide and cooked in many different ways. Join us as Chef Julia Jaksic takes you through a fascinating farm-to-table demonstration of all things lamb: different cuts, basic butchering, cooking methods, and various recipes, using local Pine Hill lamb, raised on Kyle Farms in upstate Genesee County.
On the Menu: Bacon-Wrapped Lamb Chops; Braised Lamb-Shoulder Tacos; North African Leg of Lamb; Crispy Lamb Belly.
Register Here!
Friday, November 5, 2010
Dearest Mortadella,
Last night at dinner I finally found someone who shared my love for you!
I know I know.. you're basically bologna. But so much more refined..
First you're from Bologna.. yes Italy!
You're seasoned with black pepper, myrtle berries, nutmeg, and coriander!
Then studded with pork fat and Pistachios!!
I'll always love you..
I know I know.. you're basically bologna. But so much more refined..
First you're from Bologna.. yes Italy!
You're seasoned with black pepper, myrtle berries, nutmeg, and coriander!
Then studded with pork fat and Pistachios!!
I'll always love you..
Friday, October 15, 2010
Get your Grub!
Tomorrow is the the GrubStreet food fest at Hester Street Fair..
I'll be there making Balkan Burgers.. stop by!!
I'll be there making Balkan Burgers.. stop by!!
Thursday, October 14, 2010
Shake It!
A little off the topic of all things meat..
Yesterday was the release of the Employees Only cocktail book..
the final page has our recipe for 'last call' Chicken Soup!
Get a copy!!
Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined
Yesterday was the release of the Employees Only cocktail book..
the final page has our recipe for 'last call' Chicken Soup!
Get a copy!!
Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined
Tuesday, October 12, 2010
The Abattoir
SlowFood NYC is hosting a great panel tomorrow to discuss the importance of the slaughterhouse.. more importantly the mobile slaughterhouse.
Great guests talking about an important and interesting issue!
Try to make it..
Dan Barber of Blue Hill, Glynwood President Judith LaBelle, Jen Small of Flying Pigs Farm, Dan Gibson of Grazin’ Angus Acres, and upstate butcher Debbie Ball.
At Jimmy’s No.43 – 43 E. 7th St. (btn 2nd and 3rd Aves) from 6pm-8pm.
More info here...
Slaughterhouse 101
Great guests talking about an important and interesting issue!
Try to make it..
Dan Barber of Blue Hill, Glynwood President Judith LaBelle, Jen Small of Flying Pigs Farm, Dan Gibson of Grazin’ Angus Acres, and upstate butcher Debbie Ball.
At Jimmy’s No.43 – 43 E. 7th St. (btn 2nd and 3rd Aves) from 6pm-8pm.
More info here...
Slaughterhouse 101
Wednesday, October 6, 2010
Grow!
Short Ribs from Grazin' Angus I'm making for this evenings "Taste of Greenmarket Event"
more info here:
Taste Of GreenMarket 2010
more info here:
Taste Of GreenMarket 2010
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