Butchery, Grading and Cooking Class Team Queen of Meat and L.A.’s Favorite Butcher Shop
WHAT: Suzanne Tracht, Chef/Owner of Jar, teams with Huntington Meats at their 3rd Street Farmer’s Market shop for a series of classes on butchery and cooking. The March 25th, 2012 class showcases spring lamb, with Huntington’s expert butchers John Escobedo and Robert Ore presenting an “up close and personal” class on breaking down a whole lamb.
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Tracht will do will menu demonstrations and discuss how to best use the various cuts of lamb. Upcoming schedule includes Beef Cuts for spring on 4/22.
Topics for March 25 Class:
· Breaking down a whole lamb
· Portioning primal cuts
· Talking about grading and sizing
· What to ask your Butcher about lamb
· Suggestions, preparation guidelines, and demonstration with generous samplings from Suzanne Tracht’s dishes, to include Tracht’s Lamb Ribs Marinated in Pineapple Juice, Coriander and Black Pepper with Sweet Onion Salad; Lamb Satay with Zanzibar Spice and Peanuts; Jar’s Signature Braised Lamb Shank with Star Anise, and Roasted Leg of Elysian Fields Lamb
Class price is $125 per guest, all-inclusive. Reservations may be made by phone by calling Huntington Meats at 323.938.5383
WHO: Dan Vance and Jim Cascone, owners of Huntington Meats, team with Suzanne Tracht, award-winning Chef/Owner of JAR for a series of classes on butchery and cooking. Classes will be personally taught by expert butchers, John Escobedo and Robert Ore, “the finest cutters in town” and Suzanne Tracht, L.A.’s resident doyenne on cooking and braising meats.
WHEN: Sunday, March 25, 2012
6:00 p.m.
Class time approximately 2 hours
WHERE: Huntington Meats
6333 West 3rd Street, Los Angeles, CA 90036
323.938.5383
