Come hear what local chefs are looking for when it comes to local meat. Daniel Martinez from Bistro Les Gras and Jordan Scott from The Gill Tavern will share their thoughts on how farmers can better serve the restaurant community by providing cuts chefs need. This session will be geared toward educating farmers on the needs of the restaurant industry for local beef, pork, lamb, goat and chicken products. Both chefs use locally raised meat on their menu throughout the year and are excited to talk about the current needs in the industry, what cuts work for them and how to maintain a healthy wholesale relationship. We welcome other chefs to attend and meet the farmers. Dinner will be provided; suggested donation for the workshop is $10. Please RSVP by Friday, August 16th to Devon at (413) 665-7100 x22 or firstname.lastname@example.org.
This institution is an equal opportunity provider. Support for this session comes from USDA/Risk Management Agency, USDA/National Institute of Food and Agriculture, and from individual contributors and Local Hero members.