A revival in butchery is changing the way meat is served in restaurants across the country. And chefs are the driving force behind the hoof-to-snout and locavore crazes. Why you ask? Simple, butchering an entire animal gives chefs an opportunity to prepare a wider range of cuts, including offal. Also, buying the whole animal is more cost efficient. Not to mention consumers benefit from this because they get more variety and better tasting menu items.
This is no surprise to us here at Floored!, according to the “What’s Hot in 2009” chef survey, that new and fabricated cuts of meat – such as Denver steak, pork flat iron and bone-in Tuscan veal chop – is the 5th hottest trend selected by American Culinary Federation chef members.
That’s why this year’s Culinary Scene at NRA Show 2009 will feature master butchers, culinary superstars and the Hot Chef Grilling Challenge winner showcasing “profitable proteins” including both traditional cuts prepared in creative ways and less common bits and bites. Learning how to make the most of lower-priced and traditional cuts of meat, create new menu items and better understand sustainable meat sounds “offally” good to us.
The Culinary Scene will feature:
Saturday, May 16 (Featured Protein: Beef)
10:30 a.m. – Noon, Butchery demonstration: Marty Carpenter, Beef Information Centre (Canada)
12:30 p.m. – 1:15 p.m. Cooking demonstration: Rick Bayless, Frontera Grill and Topolobampo (Chicago)
1:30 p.m. – 3:00 p.m. Butchery demonstration:Marty Carpenter, Beef Information Centre (Canada)
3:30 p.m. – 4:15 p.m. Cooking demonstration: Stephanie Izard, Season Four winner of Bravo’s Top Chef and graduate of the Le Cordon Bleu Program, Scottsdale Culinary Institute (Chicago)
Sunday, May 17 (Featured Protein: Pork)
10:30 a.m. – Noon Butchery demonstration: Amy Shoup Mennen, Shoup’s Country Foods, Inc.
12:30 p.m. – 1:15 p.m. Cooking demonstration: Marcus Samuelsson, Aquavit and Riingo (New York, NY) and C-House (Chicago)
1:30 p.m. – 3:00 p.m. Butchery demonstration:Amy Shoup Mennen, Shoup’s Country Foods, Inc.
3:30 p.m. – 4:15 p.m. Cooking demonstration: Chris Cosentino, Boccalone and Incanto (San Francisco)
Monday, May 18 (Featured Protein: Lamb)
10:30 a.m. – Noon Butchery demonstration: Evandro Caregnato, culinary director, Texas de Brazil (Dallas)
12:30 p.m. – 1:15 p.m. Cooking demonstration: Radhika Desai, Between Boutique Café & Lounge (Chicago), Season Five contestant on Bravo’s Top Chef and graduate of the Le Cordon Bleu Program, The Cooking and Hospitality Institute of Chicago
1:30 p.m. – 3:00 p.m. Butchery demonstration:Evandro Caregnato, culinary director, Texas de Brazil (Dallas)
3:30 p.m. – 4:15 p.m. Cooking demonstration: Aaron McCargo, Jr., Host, Food Network's "Big Daddy's House"; Spokesperson, Share Our Strength's Great American Dine Out
Tuesday, May 19 (Featured Protein: Poultry)
10:30 a.m. – 11:30 a.m. Butchery demonstration: Coleman Natural Foods (Atlanta) and Phillip Foss, Lockwood at the Palmer House Hilton (Chicago)
Noon – 12:45 p.m. Cooking demonstration: Erick Williams, MK (Chicago)
1:30 p.m. – 2:15 p.m. Cooking demonstration: Hot Chef Grilling Challenge winner, Kristina Vänni
If you're not registered to attend NRA Show 2009, what are you waiting for? Do it today!
Photo credit: Chris Cosentino