October 20th – October 21st
This is a 2-day course all about the pig—from whole-hog butchery all the way down to the finer points of pâtés—by Chef Brian Polcyn. Honoring the pig and honoring the ancient craft of charcuterie is his passion. Chef Polcyn has owned and worked in restaurants for the past 40 years, has been an instructor of charcuterie at Schoolcraft Culinary school for 20 years, and written two best-selling books on the subject of charcuterie. He has traveled the country with these charcuterie classes for the past six years. Chef Polcyn is an expert on this craft with a wealth of knowledge ready to be shared.
“For each course, we procure a heritage hog to promote local farmers. Saving heritage breeds and the small American family farm is one of our primary missions. Our goal is to spread the gospel of charcuterie and deepen our collective understanding of this extraordinary creature and this ancient craft.”
The 2-Day Course features:
- ½ hog breakdown using European seam butchery techniques for salumi cuts
- ½ hog breakdown using USDA-style cuts
- Lectures, discussions of and full demonstrations using all resulting cuts from the hog breakdown, including sausage making, pâtés en terrine, and working with offal.
- In-depth discussion and demo of salumi curing, smoking, and drying.
- How to utilize these cuts to for great food cost strategies
- Tastings and discussions of all products produced in class
- The opportunity to talk one-on-one with Polcyn and Ruhlman
Chef Brian Polcyn
Chef Brian has been a staple of the Metro-Detroit culinary scene for nearly 40 years, 28 of which he spent owning and operating his own restaurants earning Restaurant of the Year five different times and cooking with some of the country’s best Chefs. He has taught charcuterie and butchery at Schoolcraft College for 21 years and traveled the country teaching two-day courses on the craft and whole-hog breakdown to industry chefs and serious home cooks for six years. In 2006 Chef Brian gained national acclaim for his first book, “Charcuterie: The Craft of Salting, Smoking, and Curing” with Michael Ruhlman. That same year both his book and Chef Brian were James Beard Finalist. Chef Brian and Ruhlman’s third book, “Pâté, Confit, Rillette” hits shelves May 2019. Chef Brian has sold all his restaurants, but he is still educating, consulting, writing, and improving his own skills, including passing Alessandro Cuomo’s Master Salumi course earning a Master Certification that allows him to butcher and produce traditional salumi throughout the European Union.
Ask us about our preferred hotel rates!