Sustainable Kitchen Workshops: Butchery, Sustainable Seafood, Invasivorism

1:30 – 2:15pm: Nose-to Tail Butchery Demo

Join butcher Derek Ellis of Ellis Custom Meats for a Sausage Making Workshop and Local Chef Will Bradof who will demonstrate How To Grill a Steak. Location: Local

2:30–3:15 p.m: Choosing Sustainable Seafood

Chef Jarrett Schwartz discusses how to source from the sea without depleting it.

Location: New West KnifeWorks

3:15–4 p.m: Eat Your Enemies

Invasivorism with Corey Milligan, featuring homemade gravlax made from the invasive Lake Trout of Yellowstone Lake

Location: New West KnifeWorks

This is a free event. Registration is not required.

 

Location: Local Restaurant Date: October 8, 2014 Time: 1:30 pm - 4:00 pm
 
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