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Praise the Lard, Miami! Chef Brian Polcyn and Michael Ruhlman

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Praise the Lard, Miami! Chef Brian Polcyn and Michael Ruhlman




About Chef Brian, Michael Ruhlman, and the Course:






Chef Brian Polcyn of Detroit, Michigan, and Michael Ruhlman of Cleveland, Ohio, rose to prominence in the culinary world in 2006 with their first book, “Charcuterie: The Craft of Salting, Smoking, and Curing”. The book found success among a population of Americans who were passionate about the pig and cured meats. The recipes worked and the writing was clear and descriptive, now over 200,000 copies have been sold and it has served as a guide for many chefs and serious home cooks across the country and world. This two day Charcuterie and whole-hog butchery course is the embodiment of Chef Brian and Ruhlman’s writings on the craft of charcuterie and how best to practice it in the modern american kitchen for the modern american menu.






Chef Brian has been practicing charcuterie and butchery in restaurants for over 35 years and teaching it at the college level for over 20. Ruhlman attended the Culinary Institute of America as a journalist in whites in order to write a book about what it takes to be a chef, he left a cook and has since written over 25 books covering fiction, non-fiction, memoir, and cookbooks, the latter two collaborating with Chefs like Thomas Keller and Eric Ripert. Both Chef and Ruhlman have spent decades researching the craft of charcuterie for their three books (the third, “Pate, Confit, Rillette” coming May, 2019). These two are the truth when it comes to practicing and understanding charcuterie, and this class features them at their best.









WHAT YOU WILL LEARN:






~1/2 hog breakdown using Eurpean seam butchery techniques






~1/2 hog break down using USDA method as it can be applied to charcuterie






~Making pâté en terrine, fresh sausage, and working with offal (featuring recipes from their forthcoming book)






~Working Charcuterie into your menus and how to utilize Charcuterie techniques to keep food costs low






~Proper dry curing and smoking techniques with a discussion on the use of nitrites and nitrates






~The importance of using heritage breed pigs for Charcuterie and supporting the family farms that raise them









Included with Two Day Course Ticket:






-A copy of one of Chef Brian and Michael Ruhlman’s three books (the third on Pates coming May, 2019)






-Attendance to a private dinner at or near class location.






-A Private cocktail hour and one-on-one time with Chef Brian and Michael Ruhlman






-A class recipe binder (Includes recipes by Chef Brian and personal writings by Michael Ruhlman)






-Exclusive access to Chef Brian’s seam butchery video






*This is a two day course, both days begin at 9:00AM and end about 3:00PM.*









We are very proud of the amount of knowledge and material covered during this two day course, we can guarantee that you will leave with more knowledge than what you came with whether you are just starting out or looking to take your craft to the next level. Charcuterie is a craft with dozens of ways to do the same thing, watching a master like Chef Brian and learning with an expert like Ruhlman will provide you with best practices that will advance you. The more you know about charcuterie, the more you will gain from this course.






About our Hosts:






Andres Barrientos and James Bowers first started Miami Smokers over five years with a couple of coolers in Jame's Miami apartment while they were both working for a catering company. High school friends, both James and Andres recognized the need for a bacon maker and smokehouse in Miami, where there was virtually none. It was at the very beginning of this journey in 2014 when Andres and James attended one of Chef Brian's two-day charcuterie courses in North Carolina. They left inspired and motivated returning to Miami to jump in with two feet, opening Miami Smokers. They made a splash with their bacon, which became sought after all over the region. In early 2019 they are opening a brand new facility that will include room for more large scale production and dining space, they are ready to extend their reach and branch into new territory. These guys respect the pig and make some damn good products, we are very excited to work with them to put on this intense two-day educational course.






Join us as we break down a beautiful hog and spend a weekend learning and collaborating with one another. And remember, Praise the Lard!









Please contact us directly with any questions or to receive the below discounts.






*Discounts and other payment information:*






$50 off for anyone taking the course a second or third time (book not included)






$50 off for culinary school instructors (book included)






If you would like to pay for a ticket through installments, please contact us directly.



If you are outside the continental U.S. and are having trouble with payment, please contact us directly.



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