NEW THIS YEAR! Nicky USA, butchers & purveyors of specialty game and high quality meats, along with Olympia Provisions, and The Portland Kitchen, are combining efforts to bring entertaining cooking demonstrations to this year’s event. Kitchen and cooking equipment will be provided by Rose’s Equipment & Supply.
Please stay tuned for more info and our full lineup.
SUNDAY, APRIL 23
HOW TO CREATE VALUE FROM PRIMAL CUTS
Jace Hentges, Master Butcher of Nicky USA, will demonstrate how to break down a beef chuck primal and top sirloin into value added steak cuts and more.
MANCHESTER QUAIL – QUAIL YEAH!
Learn how to cook with quail and bring exciting and creative new dishes to your menu.
KNIFE SHARPENING WITH CARTER CUTLERY CO.
Learn how to sharpen your knifes from Master Bladesmith Murray Carter. Sharp knifes are key to kitchen success.
MANCHESTER QUAIL – NOT JUST SOUTHERN
Come and taste various preparations of quail that will fit perfectly into all types of menus, from appetizers to center of the plate entrees.
MONDAY, APRIL 24
TAMING WILD BOAR
Wild Boar Dumplings w/ spicy soy dipping sauce by Ariel Clark of the Portland Kitchen. Learn to cook with wild boar Ariel Clark Culinary Director of the Portland Kitchen. Watch her make Wild Boar Dumplings w/ spicy soy dipping sauce and get tips for creating tender dumplings for the restaurant or home.
MARY’S CHICKEN STEAMED BUNS
Steamed chicken & shiitake buns w/ ginger dipping sauce by Ariel Clark of the Portland Kitchen. Chat with Ariel about various fillings for steamed buns and how to make them your own.
THE BEAUTY OF THE PORK SHOULDER
Join Salumist & Chef Cairo as he showcases the versatility of a humble pork shoulder. Chef Cairo will show you how easy it is to make fabulous charcuterie like rillets, rillions, and cappicola, all of which can be made out of one shoulder using only a knife and oven.