I’ve been dreaming of creating a workshop to present our beef in an elevated form, fit to grace the special Holiday Table.  I also needed two incredible chefs with the talents to execute my dream. And it happened!!  Meredith Leigh, world renown butcher, will be sharing her charcuterie skills with us, showing us how to create an elegant charcuterie board.  Complete for our charcuterie board: 

– beef pate 
– beef sausage with lovage and wine
-beef bacon 
-beef confit ribs with lemon, cinnamon and bay
-cured holiday roasts – one with coffee and cocoa and one with orange, ginger, and clove. Smoke one,  sous vide and sear the other
-beef bresaola

 

 We will also be doing pairings with wines, cheeses, and jams.  Hands-on skills with Meredith will begin on Friday at 1p – 5p.  Saturday from 9a – 2p.

After a short break on Saturday and kitchen clean up, Jeff Daniell, Executive Chef from Farmview, will be joining us to instruct us in the finer cooking techniques for a holiday roast and the accompanying side dishes. (If you’ve joined us for one of our Farm to Table Dinners here at the Lazy B, you know how fabulous a chef, Jeff is!)

Lastly, we will be setting a table to honor the holiday and will all enjoy a dinner together, celebrating the masterpieces created in the kitchen during our workshop.

This is going to be a wonderful 2-day workshop.  A dream come true!

Our two-day workshop is $350.  Your ticket price will also include your very own charcuterie board to take home with you and some of the samples you created in the kitchen.

Because this is an intimate workshop with hands-on instruction from Meredith and Jeff, the weekend will be limited to 10 students.

Start dreaming of your exquisite Holiday table and make your reservation now.

Great holiday memories start with fabulous food.