On March 19th
Frank Meusel, the resident Master Butcher
at the Weeping Radish will open the doors of
his facility and demonstrate to the public
how he applies his craft.
He will start
with showing where the different meat cuts
come from, which we are all so familiar
seeing shrink wrapped in a meat counter. He
will explain what to look for in a carcass
and how age and feed impacts the meat.
Then he will
prepare meat for sausage making, using an
emulsion process which is the traditional
way to make high end sausages. All his
spices come from Europe and Asia and of
course these ingredients will remain his
secret.
Participants
will actually be able to have a go at the
sausage stuffing machine, which is always
great fun. Frank makes it look so easy, not
quite so when you try it for the first time.
During lunch, the chef at the Weeping Radish
prepares a tapas style sampling of the
meats, the guests will also get a chance to
sample the delicious Weeping Radish beers.
Also on the menu will be the Sweet Potato
Liver Pate, which just won an award at the
National Good Food Award ceremony in San
Francisco.
After lunch, Uli Bennewitz, the owner, will
give a complete facility tour which
encompasses such issues as Farmer to Fork,
chemical free food and many of the
regulatory challenges facing small business
in this new food world.
This will
be a full day of learning, fun, sampling and
most of all it will be an opportunity to see
a real old world craftsman apply his trade.
The cost is $90 per person, which includes
lunch and beer samples. Farmers, who are
contract customers will get an $80 credit.
For reservation
(space is limited) call 252-491-5205 ext 3
or email
capwradish@hotmail.com.
