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We’d like to give a BIG shout out to our event host, New Mexico Local Leader Stephanie Cameron!
And thank you to everyone who donated their time, talents and product to make this event a success:
Adam Danforth * Camas Davis * Derek Wagner * Edible Santa Fe * Good Meat Project * Farm & Table * Southwest Grassfed Livestock Alliance * Audubon New Mexico Three Sisters Kitchen * Polk’s Folly Farm

Join us for an in-depth look on how we source, eat, think, and talk about meat!
November 4 – 5, 2018 in Albuquerque
Presented by our New Mexico Local Group and Edible Santa Fe

Hands-on Workshops
November 4 – 5

Two days of butchery workshops, field trips, and demonstrations to help educate and inspire fellow professionals.

Taught by Adam Danforth, a James Beard award-winning author of two books about slaughtering and butchering livestock; Camas Davis, founder of the Good Meat Project; and Derek Wagner, co-chair of the Chefs Collaborative Board of Directors and chef/owner of Nick’s on Broadway.

Steak Flight Tasting Dinner
November 5, 6pm at Farm & Table

Carnivores unite for a unique tasting experience! This incredible dinner will feature five identical tasting courses, representing five different beef producers: Susieville Cattle Company, Ranney Ranch, San Juan Ranch, JX Ranch, and Alameda Farms. Local wine will be paired with the tasting for a true taste of New Mexico terrain and terroir.

Proceeds will benefit Chefs Collaborative and the Southwest Grassfed Livestock Alliance.

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