Lamb Butchery, Nose to Tail - Demonstration, Tasting, and Auction
See Master Butcher Rudi Weid break down the carcass of a locally, humanely, and sustainably raised lamb into primals, sub-primals, and, ultimately, into roasts, chops, and miscellaneous cuts (stew meat, organ meat ). And feast on lamb prepared for you by Chef Andres Valbuena.
In the age of "boxed" meat, this is a truly unique opportunity. As Master Butcher Rudi wields his knives from head to hind quarter, he will discuss each section, muscle, and cut. And, as he works on one lamb, you will enjoy another, roasted, seared, and grilled by Chef Andres, accompanied by New York State wines. When Rudi is done, you will be able to bid on cuts to take home. (Cash and checks will be accepted.)
This special event will benefit the Slow Food NYC Urban Harvest Programs of good food education for NYC kids.
Institute of Culinary Education (ICE)
50 West 23rd Street
New York, NY 10010
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|