On October 13 the Southern Food & Beverage Museum welcomes Dan Robert for a sausage making demonstration. Dan has worked in the meat industry for over 45 years and will share a few of his secretes for delicious, homemade sausage.
The program begins at 1:00 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
Dan Robert was raised in a family that owned a owned meat processing plant and learned the craft from a young age including the procurement of quality livestock, harvesting and processing from the cattle and hog pens to the smokehouse. After obtaining a degree in Food Science with a concentration on meat from the University of Missouri he worked for 25 years with the USDA as a food safety inspector meat grader.