The North American Meat Processors Association (NAMP) is announcing more details on the cuts to be demonstrated in their upcoming Center of the Plate Training® II: From Cuts to Culinary class. The 2 day course will be held March 27-28 at Kendall College in downtown Chicago.
Renowned Chef Rick Gresh of David Burke’s Primehouse at the James Hotel in Chicago will be conducting demonstration on cuts including beef Denver steak and coulotte steak, pork ribeye chops and pork shoulder, lamb top sirloin and loin, and veal cuts. The demonstration will also include fabrication by Steve Olson, NAMP’s Standards and Specifications Advisor and chief instructor of NAMP’s original Center of the Plate Training.
Additionally, the demonstrations will be augmented by information on wine pairings by Evan Goldstein, author of the critically acclaimed Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food (University of California Press). The course also includes an evening reception featuring California wines at BIN 36 restaurant.
NAMP has recently added Kim Karweik, a well-known labeling expert to the speaker line-up, to teach attendees about meat labeling and claims that processors can make on their products. Other topics include animal agriculture and animal welfare, factors that affect meat quality, and writing specifications.
NAMP developed the new course in response to demand from attendees at its Center of the Plate Training® I courses, and from industry focus groups that wanted to learn more about these topics.
Course sponsors include The Beef Checkoff, The Pork Checkoff, and The Lamb Checkoff, Canada Beef, Merck, and the Goose Island Beer Company. Sponsorship opportunities are available.
For more information, or to register, go to www.namp.com
Source: North American Meat Processors Association
