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Beef, It's What's for Dinner

In this class we will learn about rotational grazing practiced by the farm institute and impact of grass fed as opposed to factory farmed beef on the environment, nutrition and flavor. Returning to the kitchen we will prepare 3 different cuts of beef that we have available at our farm stand for purchase. 

We will discuss how different cuts of meat benefit from different methods of preparation and seasoning.  We will transform cheaper, tougher cuts of meat such as our large-cut London broil into succulent meals.  They are excellent when marinated overnight to tenderize and cooked at high temperatures by broiling or grilling and cutting against the grain. We will prepare the London Broil with red wine compound butter and fried shallots. 

To explore the technique of braising we will make red wine soy sauce short ribs with steamed rice and kimchi.

And lastly not all of the value of a cow is in its meat.  We will discuss cooking with bones and organs and make bone broth with soup bones.  We will share recipes to make quick soups as well as what exciting things you can make with liver, tongue and cheek meat.

Our Monday culinary education programing will focus on the bounty of the season and the unique flavors of Martha's Vineyard.  We will coordinate our classes with the growing seasons of our farm to highlight seasonal, sustainable and healthy food practices. Participants will learn new and exciting ways to source and prepare food. Space is limited for these hands-on meals, pre-registration is required.

  • Start:July 15, 2019 Time: 12:00 AM
  • End:July 15, 2019 Time: 11:59 PM
  • Recurring
  • Where:The Farm Institute, 14 Aero Avenue, Edgartown, Massachusetts, United States, 02539
  • Phone:N/A
  • Event Type: Sports & Recreation
  • Ticket Price:N/A
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