ONLY 20 TICKETS AVAILABLE!
A three-hour demo and tasting session on whole-animal butchery and the science of flavour.
Saturday 29th September, 10.00 - 1:00 pm
Feather and Bone Butchery
8/10-14 Lilian Place, Marrickville
What contributes to incredible flavour in meat? How do we increase flavour and achieve palatable tenderness? What conditions during the life of the animal impact the quality of the meat? These questions (and many more) are answered as a whole carcass is systematically broken down, with individual muscles isolated and described for function, flavour, tenderness, and potential for incredible food memories. In this unique format of experiential education, stigmas in meat are challenged.
The workshop concludes with several rounds of blind tasting contrasting muscles, reinforcing the core workshop concepts of prioritising flavour over tenderness and the direct correlation between an animal’s welfare and the nutrition and emotional potential in its meat.
About Adam Danforth
Adam Danforth is the James Beard award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters and Blue Hill at Stone Barns, both in New York. He leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Adam lives in Ashland, Oregon, USA.
Photo of Adam by ©Keller + Keller