Season 7, Episode 6. February 7, 2020

Chef Christian Moorish, Director of Culinary Operations & Foundation Chef at Century Harvest Farms Foundation will let us know about his work on the farm, his culinary workforce development training at the Foundation, and some of the products he producers at the Foundation Culinary Center.

Christian will lead a 1/2 day charcuterie workshop on dry age techniques at the Appalachian Meat Collective located at Lick Skillet Farm, New Market, TN. This will be a workshop on dry aging and how to prepare a pork loin into “Lonzeno” - a Spanish Style Ham made from pork loin.

We also are joined by the happily retired food editor of the Knoxville News Sentinel, Mary Dee Dee Constantine and a segment on “Mile High Balogna Pie”.

Links:
Century Harvest Farms Foundation: https://centuryharvest.org/
February 15, 2020 Appalachian Meat Collective event link: https://www.eventbrite.com/e/charcuterie-essentials-drying-whole-muscle-pork-february-15-2020-noon-5-tickets-89087203223
Appalachian Meat Collective link: https://appalachianmeatcollective.org/
Lick Skillet Farm - location of the Appalachian Meat Collective (805 Ken Manley Rd, New Market, TN 37820): https://lickskillet.farm/
Mary Dee Dee Constantine: https://twitter.com/skilletsister
Emi Sunshine sings our theme song: https://theemisunshine.com/

Chef Christian Moorish in the Kitchen of Century Harvest Farms Foundation, Greenback, Tennessee.