What goes around comes around, again and again… New trends for 2012
It's just bacon. A couple of years ago someone, some too-clever-for-their-own-good someone, declared bacon was out… and that in the coming year pork belly was in. That set me off. It’s been cupcakes in and in and in and then- pies at last. In. Pickling came in and smoking went out. Butchery, charcuterie, and brewing are in, in, in. Potlucks, Pop-ups & Popsicles… all get their share of spin IN. Every January there is media... Read More
A Wild Wednesday @ Welbeck- I heart Hank Shaw.
venison heart “…and every time I “dress” game — such a pleasant euphemism, that — I marvel at how fast my mind toggles from hunter to butcher to cook.” Hank Shaw I love Hank Shaw. When Hank pops up on my radar screen- on twitter, in a book review, on his very fine award-winning website- http://honest-food.net/, I take notice. He lives a life practicing what he preaches. Foraging Artist, Gastronomic Cook, straight-from-the-hip... Read More
The Pork Pie Project Begins. Chapter One: Brays Cottage
Preface: Meet the Pie. Meet the Pie maker. Meet a new feature here on my blog- the Pork Pie Project. More Anglo than French, (although paté en croute appears, too) the Pork Pie Project was conceived in the butcher’s kitchen and bakery at The School of Artisan Food, researched on the backroads of England, and executed in my own Kitchen-at-Camont. The Pork Pie Project, a study in generosity, sharing, and inspiration from my fellow butchers,... Read More
Wednesday @ Welbeck- the French Charcuterie Connection
A man of many hats, my good friend Dominique Chapolard is a farmer, butcher, charcutier and market vendor. Yet beneath his belles moustaches and easy smile lies The Teacher. He is the best kind of teacher- passionate, skilled, open, and giving. He cares. This week at the School of Artisan Food, Dominique trades his signature beret for a white butcher’s trilby. Guiding our diploma butchery students through an introduction to the French Pig... Read More
Wednesdays at Welbeck – a wild taste of terroir
Searching through my photographs taken this week- pictures of standing stones, tea shops, abbeys and pies, I return again and again to this image of the week. Red Deer- 160 lbs., estate shot, delivered to our Butchery training room door by a crew of gamekeepers in green oil-cloth coats and caps. This is why I am at the School of Artisan Food. This is why the students are here, too. To learn the not-so-gentle arts of Butchery and the sweet salty... Read More
