On Monday afternoon, I attended a butchering class at Catalan on Washington Ave. Incredible! Watching Chef Chris Shepherd ply his craft was a revelation. What he said while he was processing the animal was particularly interesting. While his knives deftly danced through the pig, the chef gave the class some insight to how he views food utilization and avoiding waste. Shepherd said that "It's important for (him) to know about the animals (he) serve(s). How they were raised and what they ate are things that (he) care(s) about because when you know the work it takes to raise an animal, and what the animal went through for us to be able to enjoy it, you will never overcook a steak again."
This reminded me of a lesson that was hammered into to me by my Dad. Growing up, we ALWAYS had a garden, and my brothers and I ALWAYS had to help Dad tend to it. Picking weeds on Saturday was the worst! However, our Dad never let us off the hook to help. Every weekend it seemed like we were in the dirt. At the time it seemed punitive because we didn't need to grow the food to live. Why are we doing this, Dad?
"Because", he said. "It's important to know how much work it is to make food."
At the time it seemed like he was being unreasonable, but now as an adult I cherish the lessons that stupid garden taught us:
Nothing you buy tastes as good as something you grow.
It's HARD to make just a few good tomatoes. Don't pick them off!
When you grow something, you learn to appreciate all the ways you can enjoy that item(My Mom was a wizard with eggplant!)
Try something, you might like it!
All too often we take for granted the amazing spectrum of ingredients made available by modern supermarkets, and forget that someone waited and worked for months to make that head of broccoli happen. It takes hard work, expertise and craftsmanship to create healthy, nutritious meat and vegetables so utilize them with the reverence they deserve. Food isn't easy, nor should it be.
Cheers!
Sorry, back to the point. Thanks to the brew-day help from Ryan, Doug and Eric, LeGrue's 1st annual Christmas ale is fermenting happily and should be ready just in time for caroling. It was inspired by St. Arnold's holiday offering, but with a twist. A cinnamon, clove and vanilla twist, to be exact! Nice and malty, with notes of carmel, biscuit and toffee. Malt is balanced by Perle and Liberty hops and the spicy finish, and there's enough booze to keep us a little warmer. Perfect with a nice spicy chili or pork roast.
