Small Footprint, Big Flavor: A Dinner of Sustainable Grass-Fed Meats

Logistics

  • March 09, 2012
  • This event has passed.
  • Offering Format: Public Event, Lecture
  • External Location
  • Free
  • Associated Persons

    With Michael Scelfo, executive chef, Russell House Tavern; Todd Schiller, chef, Whole Foods Market; Chefs from Le Cordon Bleu College of Culinary Arts Boston

Description

Some people proclaim that free-range, grass-fed animals taste differently from conventionally produced meats and that once you try sustainable meats you won't want to go back.

Join us at Le Cordon Bleu College of Culinary Arts Boston at 215 First Street in Cambridge as special guest chefs showcase their recipes in a four-course dinner featuring organic lamb, beef, pork, and chicken. It's an ideal way to taste the difference for yourself. Also hear from the experts about raising animals sustainably and how the combination of what they eat and where they live affects the flavor of the meat they yield.

Sustainable Meats Provided by Whole Foods Market. Sponsored by Le Cordon Bleu College of Culinary Arts Boston.

Also in This Series

View other presentations in the Food for Thought Series.

Resources

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