In the midst of what turned out to be A LOT of snow in Boston last month, your mates at True Aussie Beef & Lamb hosted an invitational seminar for chefs from local colleges, restaurants and healthcare venues to spend a day with an intimate group of their peers learning about Aussie grass-fed beef and lamb and getting to work with it together in the kitchen. The event featured demonstrations by official lambassador chef Andy Husbands, a trends roundtable from Flavor & the Menu editor Cathy Holley, and a live lamb butchery demo from world-class Aussie butcher Doug Piper.
Here’s what some of the participants had to say about the day:
“What a great class and day. Thank you so much for including me. I already have plans for the lamb top steaks we used in our cook off for my spring menu planning! There is nothing better than collaboration with your peers in the kitchen. We all came from different back rounds and I learned something from everyone.”
– Chef William Kovel, Catalyst, Cambridge MA
“The information presented was really strong, and the chance to work with Aussie beef and lamb was a highlight.”
- Chef Dan Van Etten, Rhode Island Hospital
Watch for more exciting developments as the spring begins to emerge in Boston. Restaurants will be turning up the heat at special culinary events, competitions and media appearances, bringing Aussie Lamb to more plates across the city.
