Confidence in the Kitchen: Beyond Bacon, New Cuts of Pork

Thursday, March 5, 6:30 pm, $25
When British writer and chef Fergus Henderson published "The Whole Beast: Nose to Tail Eating" in 1999, few people had heard of the word offal. Today, offal might still be a mystery, but whole animal butchery has become more and more the norm. GFS Meat & Seafood buyer Russ Kubisiak joins us in the cooking school this evening to demonstrate nose-to-tail recipes for locally-raised pork, focusing on lesser known cuts of pork that many meat department customers are now asking for. In this introduction to whole animal enjoyment, you'll taste and learn to prepare recipes that have their roots in many different global cuisines.

Fried Pig's Ear Salad Baked Pork Jowl in Apple Cider, Cherries & Rosemary
Chinese Pork Belly Golonka (Polish Ham Hock with Beer & Honey) Cuban Roasted Pork Leg