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 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 4
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
Whole pig stuffed with chickens and roasted
The excited crowd
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
Wagner eating the pig skin
