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From Butchering to Plate Class Focuses on Idaho Lamb
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Chef Andy Floyd of the Sun Valley Culinary Institute will take part in the Butchering to Plate class.
 
 
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Thursday, May 25, 2023
 

STORY AND PHOTO BY KAREN BOSSICK

Learn about cooking with lamb—from “Butchering to Plate”—on Wednesday, May 31.

Four Idaho organizations are teaming up to present the special culinary class from 1:30 to 4 p.m. at the Sun Valley Culinary Institute in Ketchum.

Prof. Phil Bass with the University of Idaho Meat Sciences Department will lead a session on butchering lamb; Sun Valley Culinary Institute Culinary Director Andy Floyd will teach how to prepare roasted Rack of Lamb with a Roasted Garlic Syrah Demi-Glace Sauce with Ratatouille.

Two additional lamb dishes will be prepared in advance for tasting.

The demonstration is sponsored by FARE Idaho, which advocates for Idaho’s independent restaurants, family farms and food producers, along with the Sun Valley Culinary Institute, the Trailing of the Sheep Festival and the University of Idaho.

Attendees will enjoy lunch at the conclusion.

The cost is $50. Spots can be reserved at https://fare.wildapricot.org/event-5242234.

“We are excited to be working cooperatively with FARE Idaho, Sun Valley Culinary Institute and the University of Idaho to present this special culinary class focused on how to butcher and prepare lamb produced by an Idaho rancher, said Laura Musbach Drake, executive director of the Trailing of the Sheep Festival.

 

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