Chefs Collaborative Summit Butchery Demo and Barbecue

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow. Bob Perry, also from University of Kentucky in black vest.

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow. Bob Perry, also from University of Kentucky in black vest.

Here are twelve photographs from the Chefs Collaborative National Summit that was held in Boston, October 3-5, 2010. If you are not interested in animal butchery or whole animal cooking, do not scroll down to the remaining eleven photos. You have been warned.

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 1

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 1

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 2

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 2

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 3

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 3

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 4

Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow 4

Nick's on Broadway Chef Derek Wagner seasoning a whole ton of cole slaw

Nick's on Broadway Chef Derek Wagner seasoning a whole ton of cole slaw

Derek and James from Nick's on Broadway with Chef Matt Jennings from Farmstead / La Laiterie

Derek and James from Nick's on Broadway with Chef Matt Jennings from Farmstead / La Laiterie

Whole pig stuffed with chickens and roasted

Whole pig stuffed with chickens and roasted

The excited crowd

The excited crowd

Chef Matt Jennings' truly extraordinary charcuterie platter

Chef Matt Jennings' truly extraordinary charcuterie platter

Chef Ed Doyle of RealFood Consulting Inc. and Chef Derek Wagner of Nick's on Broadway barbecuing pig skin

Chef Ed Doyle of RealFood Consulting Inc. and Chef Derek Wagner of Nick's on Broadway barbecuing pig skin

Wagner eating the pig skin

Wagner eating the pig skin

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