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Thursday, December 7 • 9:00am - 12:00pm
Swine Butchery and Cooking Techniques FULL

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Observe as Blue Hill Culinary Director Adam Kaye and Blue Hill Butcher Jose Morquecha break down a whole pig step by step and explain how pork is featured at Blue Hill and Blue Hill at Stone Barns. Chefs Adam and Jose will discuss the restaurant's approach to whole animal butchery and draw on their expertise to impart basic butchery skills to workshop participants while assistant Livestock Manager Phil Haynes will discuss how pork quality can be informed by the life, diet, and breed of a pig. 
Presenters
avatar for Phil Haynes

Phil Haynes

Assistant Livestock Manager, Stone Barns Center
Phil Haynes is assistant livestock manager at Stone Barns Center. He graduated from Connecticut College with a B.A. in anthropology and botany. While in college, Phil helped his brother manage Ralston Farm, a small specialty produce CSA and livestock farm in their New Jersey hometown... Read More →
avatar for Adam Kaye

Adam Kaye

Chef, Kitchen Director, Blue Hill at Stone Barns
Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director. Adam has cooked professionally for the past nine years, moving through the kitchens of Vidalia in Washington, DC; La Panetiere in Rye, NY, and Chantarelle in Manhattan. He has also... Read More →
avatar for Jose Morquecha

Jose Morquecha

Butcher, Blue Hill at Stone Barns
Jose Morquecha is a butcher at Blue Hill at Stone Barns.

Thursday December 7, 2017 9:00am - 12:00pm EST
Hayloft
  Session D