Cuisine U’s will be hosting a two day charcuterie and butchery class by the co-author of Charcuterie and Salumi Chef Brian Polcyn. The class will be held at David Burke's Wayfarer Restaurant in NYC. March 13 & 14. Don't miss this chance to meet two great chefs, Chef Brian Polcyn and Chef David Burke. Should be an unbelievable class.
Cuisine U has held classes in many US cities the past four years. Many of the top chefs in each city were in attendance, including chefs from TV shows such as Hell’s Kitchen. Taste, Chopped and Top Chef. Plus, nationally known chefs such as David Burke, Morimoto, Michael White, Emeril, Bradley Ogden, Michael Tusk, Kevin Rathbun, Kent Rathbun, Gerry Kaskala, Anne Quatrano, Linton Hopkins, Kent Rathbun, Dean Fearing, Greg/Gabrielle Denton, Michael Schwartz, Danny Grant, Jeff McGinnis, Norm Van Aken and others have sent chefs to our classes.
CUISINE U’s TWO DAY CLASS INCLUDES THE FOLLOWING: Whole Hog Butchery • Both USDA & European/Seam Butchery • Sausage making techniques • Proper use of Salt • Fermentation • Whole Muscle Cure • Ground Dry Cure • Uses of Salt, Nitrites and Nitrates • Numerous stories of Chef Polcyn’s travels to Italy & Spain * Pork products to take with you • Wine/Spirit or Beer Tastings w/Charcuterie • Breakfast and More.
Our two day class is a compressed version of Chef Polcyn’s six (6) week charcuterie class that he has taught for the last 18 years at Schoolcraft Culinary School in Livonia, Michigan. During the two day class we make 22/23 items such as, Cotechino, Mortadella, Porchetta di Testa, Zampone and many other items out of Chef Polcyn’s two books.
Click on links below to see photos of our classes
If you have any interest in attending or sending one of your chefs or butchers to this class, please contact atvic@cuisineuniversity.com. I will send you a class flyer with all the information you will need.
Please note: Early Registration price ends January 25th. To reserve a spot, and save money contact me this week.
