Master of the Craft with Daniel Robert
Come learn the art of making Summer Sausage and Beef Jerky from Daniel Robert, the Curator of Meat Science Programs at the Southern Food & Beverage Museum.
This class will demonstrate every step involved in making fully cooked and fermented sausages, as well as whole muscle and restructured jerky products. This class is perfect for both the home cook and the commercial manufacturer. Class will begin at 1pm in the Rouses Culinary Innovation Center by Jenn-Air. Don’t miss this opportunity to learn to become master of your own pit.
Cost: $55 per person ($50 for SOFAB members and $25 for culinary students with school ID). Class size is limited to 30 people, so buy your tickets early!
Admission to the Southern Food & Beverage Museum included in the ticket price.
About the Chef
Our Curator of Meat Science Programming, Dan Robert was raised in a family that owned a 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.
Thank you to our generous sponsors!
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.