Butcher's Secrets Revealed at the NYWCC
In this class, enjoy learning interesting facts and techniques about meat processing. Watch as our Instructor demonstrates how to: trim and fabricate whole loins, French bones, butterfly cutting, stuffing, and butcher's tying. When the proteins are prepped, it's your turn to cook! Create different protein-centric dishes that are shared with everyone in the class. You'll learn how to sear, braise, grill, and roast all in one night! A perfectly paired New York State wine will be served with the meal.
Instructor:
Tom Chamot
Menu:
- Roasted Jerk Pesto Chicken with Three Pepper Polenta
- Memphis BBQ Pork with Southern Comfort Sweet Potatoes
- Seared Delmonico with Roasted Potatoes
- Beef Wellington with White Wine Bleu Cheese Sauce
Date and Time
Thursday Jun 1, 2017
6:00 PM - 8:30 PM EDT
Thursday, June 1
6:00pm - 8:30pm
Location
New York Wine & Culinary Center
800 South Main Street
Canandaigua, New York 14424
Phone: 585.394.7070
Fax: 585.394.3037
E-mail: info@nywcc.com
Fees/Admission
$80.00
** Patrons must be 21 years of age to consume alcohol. **
Note: Must be 18 to participate in classes unless otherwise noted.