Barbara-Jo's Books To Cooks

Barbara-Jo's Social Club Gets

TO THE MEAT OF THE MATTER

This promises to be the wildest social club series to date. Fourteen carnivores will meet at six o'clock pm on six Monday evenings throughout the fall. These events will centre around meaty topics and recipes, ranging from the ethics of butchering to the stuffing of sausage.

This package costs $695.00, which includes all meals, books and tools. Members may give tickets away as gifts if unable to attend themselves. The events commence on Monday, September 29th and conclude on Monday, January 12th. Unless otherwise noted, all events take place at the main shop on West 2nd Avenue.

Please call 604-688-6755 to register.

	September 29th GAME Presenter: Mark Hills of Hills Fine Foods Book: The Game Cookbook by Clarissa Dickson & Johnny Scott Mark Hills, owner of Hills Fine Foods, will kick off the series with a wild twist. Mark brings some of the most rare and treasured organic and game meats to Vancouver, and now he will feautre them at Barbara-Jo's Books to Cooks. Be it wild arctic caribou, kangaroo, or quail, Mark knows where to get it and how to serve it. Come experience the exotic in your own neighbourhood shop.
	October 27th BUTCHER SHOP FIELD TRIP Presenter: Sebastian Cortez of Sebastian & Co Fine Organic Meats Book: The River Cottage Meat Book by Hugh Fearnley-Whittingstall Leave your lunchbox at home for this field trip. Sebastian Cortez, founder of Sebastian & Co Fine Organic Meats, will open his butcher shop doors for an in depth demonstration of how to butcher a whole animal. He will reveal the techniques of cutting and the uses of these cuts from nose to tail. Sebastian, originally from Chile, has moved from working unders chefs like Jamie Kennedy to building his own name as the ethical butcher. By working with organic meat and utilizing each animal to its full potential, you too can be an ethical butcher.
	November 10th WHOLE HOG DINNER Presenter: Robert Belcham of Fuel Restaurant Book: The Whole Hog by Lyall Watson Gluttons are welcome at this dinner of plentiful pig portions. Robert Belcham, executive chef at Fuel Restaurant, will demonstrate how to prepare a whole hog dinner. Robert cooperates daily with a network of organic farmers, and has become swine savvy after preparing five course menus of pure pork at Fuel. Time spent in the kitchens of Chez Panisse, Bouchon, and The French Laundry also contributed to his appreciation of the tasty ungulate. Witness the whole hog sans spit, and bring along your whole appetite.
	November 24th FAT Presenter: Author Jennifer McLagan Book: Fat by Jennifer McLagan From Bones to Fat, Jennifer McLagan knows what to do with her meat. After twenty five years in the business, and countless hours in the kitchens across London, Paris, Toronto, and her native Australia, Jennifer has acquired an appreciation for meat. Her highly successful first book Bones rekindled meat and marrow for a boldness of flavour that is arguably lost in boneless cuts. Now, Jennifer is back with Fat, a book that injects the juiciness back into a carnivore's diet in this world of no-fat, low-carb meals.
	January 5th SAUSAGE Presenter: Jan Van der Lieck of Oyama Sausage Book: Home Sausage Making by Susan Mahnke Peery & Charles G. Reavis Jan Van der Lieck, master sausage-maker at Oyama Sausage, will share some tricks of his trade at this demonstration. Jan insists that a good sausage depends on the spices used and the time invested in each. Some of his recipes take up to eight months to complete. Jan trained in France and apprenticed for his master's degree in Germany where the sausage-maker's guild dates from the middle ages. Become part of Barbara-Jo's sausage-maker's guild at this unique event.
	January 12th TERRINE Presenter: Scott Jaeger of The Pear Tree Book: Terrine by Stephane Reynaud Dig into the many layers of terrine-making with The Pear Tree's Scott Jaeger. Scott trained under Bruno Marti, then worked in the Waldorf Hotel in London, England. Since then, he has fired up ovens in France, Australia, and Switzerland. Scott is Vice Conseilleur Culinaire of Chaine des Rotisseurs, and is a member of the Canadian Culinary Federation, as well as a board member of the Chef's Society. Former Team Canada competitor and current judge at D'Or culinary competition in Lyon, Scott has claimed multiple Chef of the Year Awards. One could argue he has enough of his own layers to master those of the terrine.