With Adam Danforth
Saturday / June 17, 2017
Turner Farm: Slaughter Workshop – SOLD OUT!
9:00am - 1:00pm
Sunday / June 18, 2017
Midwest Culinary Institute: Muscle Profiling Demo
11:00am - 1:00pm
Chefs Collaborative - Ohio River Valley, in collaboration with Turner Farm and Midwest Culinary Institute, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.
ORVCC will present two workshops sponsored by Whole Foods, Ohio Signature Beef, MadTree Brewery, and Edible Ohio Valley on Saturday, June 17 and Sunday, June 18.
Saturday / November 4, 2017
21C Museum Hotel, Cincinnati
Join us as we celebrate craft spirit distillers and unique local restaurants in Cincinnati, Northern Kentucky, and Dayton. It’s your chance to try out the area's many spirit offerings—those making their debut as well as the trusty and true—in one evening, under one roof. Cocktails will be expertly paired with top-notch tastes from some of the valley's most acclaimed and up-and-coming chefs and food artisans.