Monday Nov. 7,2011
11am - 3pm
Locally sourced meats has ranked as the number two trend for the last two years by the National Restaurant Association. Georgia Organics, Farm 255 and Farm Burger present a workshop connecting chefs and food service professionals with butchers and meat science professionals. The goal of this event is to arm chefs and food service professionals with a skill set that will prepare them for better supporting the small-scale meat producer. Likewise, we aim to help small producers understand the language and needs of chefs. We will create a forum of exchange that promotes practical knowledge and moves more livestock from the local pasture to the local plate.
The afternoon will include the following elements:
- Live meat butchery by meat science professionals of cow and pig with attention paid to new or lesser known cuts suited for restaurants and catering, offal, and whole or half carcass utilization
- Butchery skills to take back to restaurant daily operations
- Sensitivities of small-scale animal husbandry; finding and retaining relationships with both butchers and producers
- Strategies for developing strong relationships between butchers and food service professionals, including legal ramifications, inventory management, scheduling, and delivery
- Restaurant industry administrative tools to better handle small-scale producers' product, such as menu mix development,
- revenue/cost analysis, whole animal maximization
- Meat purchasing guide for Georgia
- Networking lunch
Cost of the workshop for Georgia Organics members is $40 per person or for two people coming from the same farm or restaurant, and $60 for non-members. Join Georgia Organics here. Please e-mail Jonathan@GeorgiaOrganics.org for scholarship information.
CLICK HERE TO REGISTER