charcutepalooza. the events.

Image by David Dadekian. Check out his blog for more exceptional photography.

Butchery, charcuterie making, farm to table, a pot-luck.

From the start, Kim and I had hoped there would be some Events. We wanted to get you ‘paloozers together.

After all, Kim and I met on Twitter, but when I was in New York just a few weeks later, we actually met, for a cup of coffee. We’re fans of the IRL meeting. I have to think that the fact we had met in person made it easier to contemplate meat making together. I knew she would be game – she’s freaking fearless – there’s not a food project that scares her (if you don’t believe me, read this or this.) She knew I had experience with charcuterie and teaching classes, so I can only assume she felt confident I wouldn’t let her poison her family.

So we talked about what might get all of you meat-people from all around the world together…. and this is what we came up with ….

Pigs. Of course. And learning. Butchery as an art form. Great food, discussion and wine served up in gorgeous surroundings. And the sheer whimsy of a pig roast on a summer afternoon..

This Events page will join the other Charcutepalooza pages on the top banner, and we’ll update it as often as we can. We hope for many more events going forward. If you have an idea for a get-together, we’ll add it to the mix, just get in touch.

First, let’s start with Kate Hill’s Events. Yes, Grand Prize Kate Hill. The one who has that fabulous farm in Gascony, and offers classes in charcuterie and butchery. She’s bringing Gascony to the US for six, very special, workshops.

Offered to professionals, cooks, food lovers and Charcutepalooza’ers these workshops cover the basics of traditional French seam butchery and crafting authentic charcuterie. Led by Kate and Dominique Chopolard, a traditional Gascon butcher, and hosted by some exceptional people, you’ll be completely immersed in the French way of meat making.

March 14 & 15 9:00 am -1:30 pm
The French PIG: the elegance of the cut-
The Herbfarm Restaurant, Woodenville, WA.

March 16 5:00- 9:30 pm
Working with the Master-
Portland Meat Collective- Portland, OR

March 18 9:30am -5:00 pm
Seed to Sausage Charcuterie-
Claddagh Farms Cookery School/ Podchef Farms), Montville, ME*
*Special 10% Discount available for official Charcutepalooza participants.

March 20 9:30 am-5:00 pm
The French PIG: glorious Gascony comes to
Stonyman Gourmet Farmer, Little Washington, VA
*Special 10% Discount available for official Charcutepalooza participants. Use code charcutepalooza123.

March 21 & 22
2-day Professional Workshop (Mon 2pm -9pm, Tues 9 am-4 pm)
Woodberry Kitchens, Baltimore, MD

May 4-5

The Art of the Lamb at Stonyman Gourmet Farmer, Little Washington VA
Day one: 4-9pm Exhibits and evening wine reception
followed by a spit-roasted lamb dinner;
Day two: 9:30-2 Speakers, sausage making demonstration with MrsWheelbarrow,
followed by a merguez lunch
Bringing farmers, butchers, chefs, consumers, 4H, and Charcutepaloozer’s together – We’ll be mixing delicious
food with hearty conversation and a sprinkling of policy discussions, all in beautiful Rappahannock County.

Summer 2011, date TBD
Meat Up with TheYummyMummy, New Paltz, NY
Kim, Cathy and Bob del Grosso are planning a Charcutepalooza pig roast at Kim’s Country House.
Word has it the Mosefund Farms will be throwing in a Mangalitsa and East Coasters should start packing up their tents and thinking about pot luck sides. We’ll keep you all posted as we nail everything down.

There just might be tattoos, too. Of the temporary type.
But you’ll have to get to an event to know for sure.

Tagged as: butchery, charcutepalooza, charcuterie, chopolard butchers, claddagh farms cookery school, herbfarm restaurant, kate hill, lamb butchery, mangalitsa, meat up, mosefund farm, pig butchery, portland meat collective, stonyman gourmet farmer, woodberry kitchen