Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Sep
25
to Sep 26

Carolina Meat Conference

The largest gathering of pastured meat-makers in the country! Farmers, chefs, butchers, and industry leaders convene for two-days of unparalleled networking, hands-on training, and technical and business assistance. This conference supports a growing community committed to advancing market opportunities and increasing customer access to pasture-based meats. Attendees can expect more than twenty innovative class sessions on diverse topics, butchery demos, special technical tracks for professionals, and many opportunities for social networking.  

I'll be one of several salumists providing charcuterie for the Monday evening event. I'm excited to share with everyone!

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Oct
20
to Oct 21

Two Day Charcuterie Intensive

In this 2-day intensive, learn to confidently cure meats via salting, dehydration, smoking, and fermentation. We will begin with a half hog, and spend two days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, pates and hard salamis. In addition to learning salumi craft, you'll engage with me and your classmates about topics of sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. You'll get to taste your creations at a culminating class feast, and you'll get to take projects home to finish on your own. Best of all, you'll join a growing cohort of ethical meat practitioners in touch via social media, direct email, and community gatherings. 

Cost: $275/person includes copies of The Ethical Meat Handbook, and a guaranteed copy of Pure Charcuterie to be delivered to you hot off the press in November

Location: Meredith's house in Hendersonville, NC

SOLD OUT!
Email me to get on the waiting list
(this will also get you first contact when the next intensive is scheduled.)

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Dec
1
6:00pm 6:00pm

Handmade: Cheese & Charcuterie Tasting @ Looking Glass Creamery

Cheese and charcuterie, together for a reason.  Join Looking Glass Creamery's Certified Cheese Professional Sean Stanley, and acclaimed butcher, chef and author Meredith Leigh as they share the process, hard work, and passion that goes into the things they make, love, and represent.  Get the opportunity to enjoy some amazing, unique cured meats paired with your favorite Looking Glass Creamery cheeses, and take part in a discussion of what it means to live your work.

Wine available by the glass or bottle on site.

$30 and up (various packages available). Register at http://www.brownpapertickets.com/event/3074506

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Dec
10
5:30pm 5:30pm

Everyday Cured Meats @ Villagers: Asheville, NC

You don’t have to be a charcuterie nerd making obscure salamis to benefit from a little cured meat. Interested in making your own deli ham to send in the kid’s lunchbox? Curing your own bacon so you can feel good about its ingredients? How about making the best barbeque or grilled chicken at the next block party? Attend this session to learn the most basic tenets of curing, brining, and smoking to bring your cooking and self-sufficiency to the next level. 

$20 per person. Register at www.forvillagers.com

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Sep
17
5:30pm 5:30pm

Koji in Every Kitchen @ Villagers, Asheville NC

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji, and how to grow your own culture. 

$20 per person, includes a starter culture. Register at www.forvillagers.com

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Aug
24
6:00pm 6:00pm

Sauces to Elevate your Cooking

From mother sauces to marinades, salad dressings, and even salsa, knowing the principles of sauces can take your cooking to a whole new level. In this class we will share the foundations of sauce-making, plus we will taste some creative adaptations that will boost your confidence and culinary abilities.

Location: French Broad Food Co-op, Asheville NC

Tickets: livingwebfarms.org

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May
25
6:00pm 6:00pm

Elements of Cooking: SALT

The first in a series called "The Elements of Cooking", this class will explore the history, chemical properties, origins, nutrition, and best uses of one of the most basic ingredients: SALT. Future Elements classes will focus on FIRE, ACID, and FAT. 

Location: French Broad Food Co-op, Asheville NC

Tickets: livingwebfarms.org

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Apr
23
9:00am 9:00am

WNC Cheese Fest

Intro to Charcuterie class at the WNC Cheese Fest. Since cured meats go with artisan cheeses like peanut butter and jelly, you might as well get the skinny on curing your own meat while you buy up the best of the SE region's craft cheeses. 

wnccheesetrail.com

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Feb
12
6:00pm 6:00pm

Farm to Table Dinner

I will be providing an educational program as part of the day featuring a look at the local and organic agriculture movement and the synergy of factors that contribute to the quality and sustainability of our meal. This opportunity allows attendees to explore the role of good farming, mindful harvest, local and artisan food, and culinary ingenuity in the total experience of the day.

The Dining Experience: A family-style, abundant, and exquisitely prepared 4 course meal (choice of pork or vegetarian) of local, organic deliciousness, made and prepared by one of the top chefs in Asheville, John Fleer. John will be using whole food in a unique, artisan, and exciting way. Meal includes beer and cider.

For more info, click here

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Feb
10
to Feb 11

Two-Day Charcuterie Intensive

In this two-day intensive, learn to confidently cure meats via salting, dehydrating, smoking, and fermenting.  We will begin with a half hog, and spend our days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, from pate to hard salami. In addition to the skills of salami craft, you’ll engage with your classmates on topics around sustainable farming, mindful slaughter, good cookery, and artisan butchering. Participants will get to taste their own creations along the way, take projects home, and join a growing community of ethical meat practitioners. Includes a copy of The Ethical Meat Handbook.

To register, click here.

 

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Nov
11
to Nov 12

Sustainable Poultry Network National Conference

I'll be leading a pre-conference intensive on poultry butchery and cooking. We will cover piecing, de-boning, charcuterie, and cooking, plus we will discuss how the animal's life effects the eating experience. This will be a great class for chefs, farmers who want to elevate their marketing,  or home cooks.

More info: http://www.spnusa.com/

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All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.