Eat. Drink. Read. Think.
 

 

Meat Science
With Adam Danforth

Saturday / June 17, 2017
Turner Farm: Slaughter Workshop
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.


Good Spirits

Saturday / November 4, 2017
21C Museum Hotel, Cincinnati
6pm-9pm
 

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.