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=

Get close to your food. I mean it.

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