This little piggy won't make it all the way home: Butchery demo and tasting

Open to the public, Stratford University and the American Culinary Federation –Greater Baltimore Chapter have gathered two experts in their chosen fields; Master Butcher Marc Pauvert and Eric Yeager CEC (Certified Executive Chef) who on Monday, May 23^rd at 6 p.m. will present “Classic French Pig Butchery Demo and Tasting” at Stratford University.  Cost per person is a mere $50 and a rare opportunity to see the master butcher at work and taste Chef Yeager’s culinary creations from a properly butchered pig.

So why is this unique? On this night, under one roof, Marc Pauvert and Eric Yeager, experts in their chosen fields will be sharing their culinary expertise with food professionals and enthusiasts in an up-close and personal environment. 

Read the full story, details and watch the video at examiner.com  / dining

Butcher shops are back: Parts & Labor is now open

Where have all the butcher shops gone, long time passing? Where have all the butcher shops gone, long time ago? Forgive my play on the Peter, Paul and Mary song “Where Have All The Flowers Gone” which was released in 1962, probably the last time I saw an actual butcher shop. I remember the days shopping with my mother when she went to the local butcher off Garrison Boulevard, our purchases wrapped in butcher’s paper instead of today’s purchase from local supermarkets which are hermetically sealed on a styrofoam container. In those days of yore the butcher knew your name and your children’s names – they were knowledgeable on the best ways to prepare your cuts of meat. Well the days of yore are back.

Watch the video and read the full story HERE.