here chick, chick, chick… they’ve flown the coop!
The mother hen in me is clucking around the Internet, pecking over at Twitter, and flying over the Wire as my SAF chicklets leave their nest for the first time to work in real life farms and butcher shops across the UK and here in France. Here in France over at the Chapolard farm, Matt joins newly arrived AB&C student Hilary for an early 6 am call to start work butchering the newly arrived pig carcasses. Today they’ll be making saucisson,... Read More
Charcutepalooza Grand Prize Winner- acookblog.com’s Peter Barrett
Peter Barrett's Rubber Boots Bravo. Bravo, Bravo, Bravo to you all! And especially to Peter Barrett, the persistently innovative, mouthwatering edgy talent from cookblog who swept the votes to become the Grand Prize Winner of the ‘Year of Meat’ called Charcutepalooza. Peter’s contemporary tastes on traditional charcuterie reflects a new look at the oldways of curing and cooking we are discovering across the globe. I like it.... 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
