Food By Hand SeminarsUpcoming Seminars
The Craft and Business of Retailing Artisan Cheese
June 9 – 12, 2010
Taught by cheesemonger/entrepreneur Steve Jones, owner of Steve’s Cheese in Portland, Oregon, this intensive seminar is a three-day mini-apprenticeship in the traditional craft of the cheesemonger. You’ll experience first-hand how a veteran cheesemonger… Read More
The Distiller’s Art
Making the Perfect Eau-de-Vie of Pear
with Clear Creek Distillery’s Stephen McCarthy
October 13 – 15, 2010
For the first time ever, master distiller Stephen McCarthy will welcome a small group of spirits enthusiasts to a hands-on seminar at his world-renowned Clear Creek Distillery, celebrating its 25th anniversary in 2010. You will experience the entire process of making Clear Creek’s best-known spirit, pear eau-de-vie… Read More
The Whole Hog
A Chef’s Seminar on Butchering and Cured Meats
March 12 – 14, 2010
Learn how to boost your restaurant’s quality and profitability by buying whole animals and using them from nose to tail. Starting with an organically raised hog carcass, chef Adam Sappington, former executive chef at the James Beard Award-winning Wildwood, shows exactly how he butchers the meat…
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