On September 22nd and 23rd, Buckhead Beef in Edison, NJ will host a special charcuterie class featuring Cured Cuisine and Chef Brian Polcyn. We will be on hand at the event to show off our latest Cookshack competition smoker ovens. We are proud to be involved with Cured Cuisines educational series.
Cured Cuisine was created to bring the craft of charcuterie to chefs and serious foodies by staging charcuterie classes throughout the United States. Their classes are taught by Chef Brian Polcyn, who is nationally recognized as an authority on the technique of charcuterie, and co-author of the book Charcuterie & Salumi, with Michael Ruhlman, one of the most highly regarded food writers today. Chef Brian has been featured in The New York Times, The Detroit News, Atlantic Monthly, Gourmet, Bon Appetite, Playboy, and Wine Spectator.
In 2000, Chef Polcyn was prominently featured in Michael Ruhlman’s widely read book, “The Soul of a Chef: The Journey toward Perfection” that takes the reader through Chef Polcyn’s grueling week-long Certified Master Chef practicum and exam at the Culinary Institute of America. Chef Polcyn and Ruhlman teamed up in 2005 to publish “Charcuterie: The Craft of Salting, Smoking, and Curing.” “Charcuterie” was also nominated for a James Beard Award. His numerous awards include three gold medals and a silver medal from The American Culinary Federation. The Hiram Walker Corporation recognized him as a “Rising Star in American Cuisine.” In 1990, he was first runner-up in the semi-annual American Culinary Gold Cup Bocuse d’Or, which is a competition that seeks America’s top native-born chefs.
- Whole Hog Butchery
- Both USDA & European Style
- Benefits of the Big 8
- Sausage making techniques
- The all-important pellicle
- Cold & Hot Smoking
- The Art of Salting
- Whole muscle dry cure
- Ground dry cure
- Pump/wet cure method
- Uses of Salt, Nitrites & Nitrates
- Pork products to take with you
- Wine/Beer Pairing w/charcuterie
- Books Charcuterie or Salumi
- Plus Much More!!!
- Price: $599.00 – $650. After 8/10/13
- Spots Reserved by CC Only