Hands on class for making Duck Breast Prosciutto and Salumi Finocchiona
October 15, 2016 at 9:30 AM – approximately 4:30 PM
At Loaves and Fishes Farms, Dover PA
The class includes hands on training from a trained* chef, refreshments and product to take home.
Class size is limited and on a first come first serve.
$150 per person and must be paid prior to the class.
To sign up or to get more information please email firstname.lastname@example.org
Or call 717-221-1125.
*Steve Bookbinder is a butcher, chef, meat scientist, and a passionate eater. Currently a product developer for Tyson Foods, Steve has worked in several pockets of the food industry, always with a focus on meat and the craft of being a butcher. A specialist in whole animal fabrication and utilization, Steve continues to teach classes all around the country that share his passion and skills to small and large groups. Prior to his current role, Steve has worked as a butcher at shops in New York and Germany and worked as a caterer, chef, and pastry chef. Steve is a graduate of the Culinary Institute of America and has a B.S. in Food Science from Penn State. Steve is also a current candidate in the Master Meat Crafter program through the University of Wisconsin.