Find your cullinary voice

Spring Lamb Primer with Rudi Weid - 4/3

April 03, 2013 1:00 PM - 3:00 PM
Institute of Culinary Education

See a whole 85-pound organic lamb get broken down into its primals, sub-primals and ultimately into roasts, portions and by-products. In this world of “boxed” meat, this is a truly unique demonstration, as Master Butcher Rudi Weid takes out his knives and starts from the head of the animal all the way to the back leg. Each section, cut and muscle will be discussed. You will be able to sample this freshness, as the portions that Rudi fabricates will be roasted, seared, and grilled. Open to current career students and alumni. General public $40.

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