Masters Series Meat Class 2014
Tuesday, April 29th and Wednesday, April 30th
- Butchering, Preparations of Various Cuts of Meat
- Seasoning and Marinating
- Grilling and Braising
- Culture and Philosophy of Cooking Techniques
A lesson on poultry; Chef Atsushi Kono of Tori Shin will demonstrate the traditional Japanese way to breakdown, season, and grill chicken Yakitori-style, using binchotan charcoal and a Konro grill. Chef Erik Battes of Morimoto will demonstrate how to break down, marinate, and cook duck, using traditional Japanese techniques/seasonings.
A lesson on Beef and Pork. Chef Hiroki Abe of EN Japanese Brasserie will cover how to take Wagyu beef and make Tartar, as well as use it in Shabu Shabu, a traditional Japanese hot pot dish. Chef Koji Hagihara of Hakata TonTon will demonstrate how to cook Kurobuta pork to make Chashu Ramen.
10–10:30 AM: Coffee, Introductions
10:30-12 PM: Butchering, Seasoning, Cooking lesson and practice
12-12:30 PM: Tasting
12:30-1 PM: Discussion, Farewell
This class is sponsored by Snake River Farms