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Butchery: A lost Art – Pantry Doctor, LLC

Butchery: A lost Art

A couple of weeks ago I was lucky enough to attend the Lost Culinary Art of Butchering workshop in Charlotte, NC at Passion 8 Restaurant.  I love it when I can get together with other food bloggers and chefs in the Southeast and learn about food (and eat a fabulous meal!).  Now, all of us has enjoyed a great brisket from time to time.  I think back to a time in Austin Texas, but I hear through the grapevine that we have a restaurant right here in Greenville that will give a Texan a run for his money.

Do you know a butcher? Chances are pretty slim to none.  Butchery in its truest form has in fact become a lost art.  Many people do not even know how an animal gets from the pasture to the plate.  Instead, we have grown accustomed to a world that feeds off industrially raised meats butchered in slaughterhouses. If you don’t know a true butcher then you are missing out.  It could be a serious game-changer.

Butchery.  

Butch·er   /bo͝oCHər/ 

Noun | A person who slaughters or cuts up animals for food.

In this workshop, Master Butcher Marco Pauvert taught many of the countries well-known chefs and butchers how to use the best parts of the animal to make choice cuts of the freshest meat.  His intricate skills taught the chefs to get creative with the cuts from the nose to the tail. His goal is to revive this culinary art that is often overlooked in the farm-to-table movement.  He is teaching these courses around the country to bring back culinary butchery so it will not be lost.

Bacon Brothers restaurant represented Greenville along with many other farm-to-table restaurants in the country.  Greenville will soon have a Feed and Seed, which is set up very much like an old school market where you will be able to get to know your butcher, baker, and farmers.  For more on this new concept and the new Feed and Seed, click here.

Have you ever been to Bacon Brothers?? If so, what is your favorite dish? I am dying to go check it out!

xx, Wendie

 

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