Friday, September 02, 2011

Hog Breakdown and Charcuterie Workshop with Steven Grostick

Saturday, October 1 from 10:00 am to 5:00 pm at Epicure Catering, 5530 N West Bayshore Drive, Omena, MI

The ultimate workshop for the foodie homesteader!

We'll will start with a hands-on hog breakdown from primal cuts of meat into cuts for charcuterie. Then, using simple cooking techniques, you will learn to preserve meat in your own home through salting, smoking and curing. This craft has been practiced for hundreds of years and is easier than you think. Some salt, a little time and you have all you need to enjoy the art of preserving. Techniques will be discussed in detail. You will get plenty of hands-on experience, as well as freshly butchered pork to take home to complete the curing process on your own.

Steven Grostick is award winning Executive Chef at Toasted Oak Grill and Marketplace of Novi with more than 15 years of experience as a progressive culinary professional. Steven studied and trained under Chef Brian Polcyn for 11 years, during which time he assisted in testing recipes for the book Charcuterie, the Art and Craft of Salting, Smoking and Curing.

Cost is $195, which includes a gourmet lunch featuring pork by Epicure Catering, a copy of Charcuterie, the Art and Craft of Salting, Smoking and Curing, and an equal share of freshly butchered pork to take home. Each attendee will need to bring their own knife. Pre-registration required by Monday, September 26th.

To register and for more information, contact Yvonne at (231) 480-4515 or

In partnership with the Northern Michigan Small Farm Conference

With support from: Epicure Catering, Hillside Homestead, The May Farm, Rising Star Wellness Center, Eden Foods, and Organic Valley.

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