Dai Due, the uber creative and wonderfully skilled culinary team based in Austin, Texas, just released their 2011 schedule.
If you live in the Austin area, or are planning a visit, you will want to book your seat quickly for these courses, or their supper club . They also have a table at the downtown farmer’s market in Austin. Each week I read their emails about all of the lovely items I am too far away to purchase, but on my last visit to Austin you know I was there buying stuff to bring home and to snack on around the market.
For more information, check out the Dai Due website.
Sunday, January 16, 2011 and Sunday, February 20, 2011
The Whole Hog Class – Learn how to break down a half Richardson Farm hog into chops, ribs, hocks and roasts. Sausage making (4 types), charcuterie (pates, rillettes, head cheese), stocks, braises, curing and smoking (bacon, ham) will also be covered. Class includes a recipe book, source lists, suggested reading, a light lunch and beverages, and you take home a really nice selection of the products we make (pickup of these items is the following day).
Sunday, February 6, 2011
Wild Game Workshop – Venison, wild boar, furred game (wild rabbit) and birds (doves and ducks) will be covered. From after the shot to cooking techniques, this class will focus on the most responsible and effective ways of dealing with the most natural meats out there – wild meats. Slow cooking, raw preparations, high-heat cooking, roasting, stock-making, frying and stewing will be covered, as well as discussions on compatible flavors, aging and storing. Class includes recipe book, light lunch and suggested reading lists.
Friday, March 4 – Sunday, March 6, 2011
Hog School – Hog School will focus on four key factors in utilizing this great resource: hunting (guided hunts that teach the habits and habitats of wild pigs, harvesting animals and planning hunts), cleaning of game taken (skinning, evisceration and field care), cooking (a head-to-tail cooking class covering all aspects of hog cookery – learn how to make sausages, prosciutto, roasts, braises, charcuterie, chops and hocks), and dining (the necessary enjoyment of animals taken in the field with a celebratory meal, as well as stocking up for an entire year on delicious, basically organic meat).
Hog School is for beginners, skilled hunters seeking to improve their kitchen skills, and anyone in between.
At the end of the class, all students will take any animals harvested by them and utilize them to their full potential.
Friday, May 13 – Sunday, May 15, 2011
The Freshwater Flyfishing Workshop – At Madrano Ranch as the classroom, we are offering another 3-day workshop focused on the outdoors, and collecting food from it. We have specifically chosen this weekend to coincide with the first warm-weather full moon, which should drastically increase fish activity (and catching).
Join fly-fishing guide Tink Pinkard and the Dai Due staff at this beautiful ranch for an intensive flyfishing, flytying and cooking weekend.