Learn how to make a perfect steak for Valentine’s Day. In France, the traditional meal made for people in love is the Chateaubriand Steak. This steak is from the teres major muscle, traditionally wrapped in bacon. Our workshop this month will focus on beef butchery in honor of the Chateaubriand Steak.
On Saturday, February 9th, from 5-7pm at the shop, we’ll be holding a workshop on beef butchery using 100% Hawai`i Island raised beef. Learn the philosophy, techniques, and breakdown of beef butchery, plus tips on cooking a perfect steak.
The class is $95 per person and includes pupu, drink, and various cuts of beef to take home.
100% Grass raised Hawaii Island Tri-tip
Doug Kocol is the instructor of this workshop and is our Head Butcher and Charcutier (French for badass in salting, smoking, and curing ). You may have noticed a greater variety of sausage and charcuterie in our case lately, from the Parisian style Jambon Royal to beef bacon thanks to Doug.
This Colorado native was named one of StarChefs.com rising star chefs in 2012. He cut his teeth in fine-dining restaurants Toscanini, Roys, and others and staged at Bouchon, Animal, and Michael Mina. He's best known in the aloha State as the top-shelf charcutier behind Salt Kitchen & Tasting Bar, in Kaimuki. He moved to the Big Island with his wife, and local girl, to get back to the root of great food, the ingredients. That’s when we found him and are glad he believes in our mission to bring back the relationship this community once had with their butcher.