Wednesdays @ Welbeck- Organic Grass Fed Hereford Beef
My Arcadian Vision of Lower Hurst Farm Field & fence. Lower Hurst Farm. The Peak District. Sometimes Wednesdays at Welbeck spill off ‘the campus’ and across the rolling hills of the nearby countryside. England. The Midlands. Derbyshire. And sometimes Wednesdays too rapidly turn into Fridays. This Friday the Butchery & Charcuterie students at the School of Artisan Food jumped in the big silver bullet with Able Andy at the Wheel... Read More
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
