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Lamb Butchery, Nose to Tail - Demonstration, Tasting, and Auction

Institute of Culinary Education (ICE)
New York, NY

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.

Note: This very special butchering demonstration will be accompanied by lamb tastings and NYS wine. After the demonstration, you will have an opportunity to bid on cuts to take home. (Cash and checks will be accepted.)

Kid Friendly: No

Dog Friendly: No

Non-Smoking: Yes!

Wheelchair Accessible: Yes!

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