Workshop: The Open Fire Session
Presenters: Chef Justin Walker/ Co-Owner Walkers Maine & Chef Emile Tremblay/Co-owner Faux Bergers
Emile & Justin love fire! The Open Fire Session includes preparation and cooking strategies as well as dish creation featuring pork, seafoods and vegetables.
Workshop includes:
Open fire prep
Fire and coal management to create a well-timed orchestra of perfect products
The art of open fire cooking techniques for pork, seafoods and vegetables
Creating tasting dishes that will be served at the evening product showcase and networking event.
Workshop: Wood Oven Session
Chef Kerry Altiero/Café Miranda & Patrick Manley/Oven Builder
The legends of wood-fire, Kerry & Patrick host a collaboration with NYC/Portland & Quebec chefs demonstrating recipes and techniques to mastering savory creations with wood-fired ovens
Workshop includes:
Patrick Manley oven choices, fire management, ways to maximize wood cooking for production and flavor
“Roast not toast” how to master roasting vegetables to create fired flavored gems from wide variety of vegetables – Kerry & Patrick
World’s best pesto & flatbreads from world champion pesto team of Chef Paolo Laboa / Solo Italiano & Chef Danny Bowien / Mission Chinese/NYC
“The perfect woodfired focaccia” – Kerry & Patrick
“Delicious duck” with Chef Alexis Jegou / Le Germain Hotel- Quebec with producers Lac Brome Lake / Quebec Duck Product
Workshop: The Charcuterie Session
Presenters:
Oliver Perkins/Owner, A Small Good Charcuterie: Sausage Making
Chef Matt Ginn/Executive Chef, EVO: Fish Sausage
Chef Ilma Lopez/Co-owner Piccolo & Chaval
Brown Trading Co: Caviar
This session will explore the art of charcuterie from creating standout products and flavors, to food safety concerns, From sausage to caviar, creative and innovative approaches will be demonstrated by charcuterie producers and chefs.
Workshop will include:
·Oliver’s Art of the Bind & Sausage Making - Creating the proper bind is essential for most charcuterie and salami production. But not all binds are equal, the purpose of bind is to retain moisture and fat within a range of textures. We’ll look at how to match bind to end product, from selection of raw product, specific grinds, retaining moisture across a range of textures and tricky tricks to offset less than optimal conditions.
Matt demonstrates a traditional fish farce called mousseline (fish sausage).
Ilma teams up with the caviar experts from Brown Trading Co to demonstrate taste differences with caviar products and uses for flavor creation and signature charcuterie approaches using caviar
Price: $75
**INCLUDES: Lunch, and admission to that evening's Chef/Producer Tasting & Showcase Event with Keynote Address