Ryan Farr's Butchery Classes--and Foie Gras

Updated Sep 09, 2009

How’d you like to take a class which includes a pound 1 of balsamic marbled Foie Gras Torchon? (Torchon is a method of cooking Foie Gras in a towel using steam.)

If you’re in the San Francisco Bay Area chef Ryan Farr will show you how to butcher a pig or lamb as well. Check out all the Ryan Farr events=