Lamb Butchery Class & Dinner
Join Cure Organic Farm for a hands-on Butchering Class and Dinner. In partnership with Mark DeNittis of Il Mondo Vecchio Salumi in Denver and Kyle Mendenhall and Alberto Sabbadini of The Kitchen, we will be hosting a whole lamb butchering class with family style dinner to follow.
This class is designed as an introduction to butchering a whole lamb and will teach you about preparing different cuts. Mark Denittis will guide the class on proper technique and the art of butchery. Our class is intentionally small in order to provide an intimate setting with the chef and animal, so as to allow each participant a direct understanding of the process.
In this class you will begin with a Cure Farm grass fed lamb; breaking it down into the primal cuts and beyond. Each student will have hands on experience and instruction, and will leave with the basic knowledge to begin your own butchering practices at home. Take home portions will include several fresh lamb cuts per student, recipe suggestions and a reference chart. Class participants will be supplied with Cure Organic Farm aprons, towels, and a knife during the class. We will be working in the Farm Store Kitchen, so please come prepared by wearing closed toed shoes and the appropriate attire. The class is limited to 6 people.
A family style dinner will follow the class, prepared by Kyle Mendenhall & Alberto Sabbadini utilizing cuts and recipes from the day.
Class Title Lamb Butchering Class & Dinner
Class Instructor : Mark DeNittis, founder Il Mondo Vecchio Salumi, butcher and chef
Chefs: Kyle Mendenhall & Alberto Sabbadini, from The Kitchen
When: Sunday, December 4th, 1pm-4pm class, dinner at 5pm
Cost: $250 (includes butchering class, dinner, fresh lamb cuts)
$50 for dinner guests of class attendees
Location: Cure Organic Farm Store; 7450 Valmont Road , Boulder , CO 80301 (On Valmont Road at the southwest corner of 75th)
About our Instructors:
 |
|
Mark De Nittis' background in adult education was supported by over a decade as a full time faculty member at Johnson & Wales University Denver as the chairperson of the meat cutting curriculum and further reinforced as the chef educational consultant to the American Lamb Board.
DeNittis' ability to simply have fun further connects the people attending to the animal and to the chef, in a warm, welcoming, educational and respectful manner.
DeNittis is the owner of Il Mondo Vecchio in Denver, an artisinal salumi shop. |
| |
|
|
|
|
Kyle Mendenhall, The Kitchen's executive chef, began his foray into food as a part-time pizza maker during college. At the time, Kyle was studying the oboe and anticipating a career as a classical musician, however, as he continued to work in restaurants, it occurred to Kyle that the creation of food and his passion for musical performance shared a common theme; they both represented personal artistic expression. According to Kyle, "My passion for music channeled itself into a passion for food." Kyle believes his passion for food was nurtured by the simple yet hearty dishes his grandmother cooked for him as a child. Kyle has clear memories of the techniques his grandmother used in the kitchen and he still uses many of those techniques is his cooking today. His signature dishes are imbued with the extraordinary gift of blending flavors he learned at his grandmother's side.
|
| |
|
|
 |
|
Alberto Sabbadini, Chef de Cuisine, The Kitchen [Next Door]
|
| |
|
|