Saturday, March 9, 2024
Curious what turns an ordinary brisket into corned beef?
Join us for this workshop that covers it all – from selecting the right meat cut, creating a spice blend, an overview on brining, and the best cooking techniques. This is a hands-on class that culminuates in a shared meal to revel in the fruits of their labor, a delicious corned beef lunch!
About Chef Charles Granquist, Culinary Director at Slough Farm
Charles Granquist grew up in New Haven, Connecticut and started his life in food working with a fishmonger on Martha’s Vineyard during his high school and college summers. After graduating from Bates College in Maine, he moved back to New York and worked for a year as personal assistant to a music executive, quickly realizing that the music industry was not where he wanted to be. Having always been interested in cooking, he trailed around NYC to get a feel for the restaurant industry before enrolling at ICE. Upon graduating from ICE, Charles cooked in several notable New York City kitchens including Savoy Restaurant and Fleur de Sel before settling down at Blue Hill NYC. It was at Blue Hill’s Greenwich Village restaurant and opening Blue Hill at the Stone Barns Center for Food and Agriculture that he developed his passion for local and sustainable food practices.
After restaurants Charles moved on to Food Network. He spent several years cooking, food styling and producing for various Food Network talent, before moving to new business development. As the network’s Director of Culinary Development he managed foodservice related projects including the creation, opening and operation of Food Network branded restaurants.
Upon leaving the Food Network, Charles worked at Dickson’s Farmstand Meats in Chelsea Market helping develop their prepared food offerings and charcuterie. He has also spent time at Artisan Meats in Charleston, South Carolina, studying under renowned charcutier Craig Diehl.
Before Leaving NYC and moving to Chilmark, Charles spent two and a half years as a culinary instructor at New York’s Institute of Culinary Education.
Pre-registration is required for all Farm Institute cooking classes. Please contact Lindsay with any allergy or food restriction questions at email@example.com or if you’d like to join as a member and receive discounted programming. If you would like to attend but are unable to pay, please reach out to LBrown@thetrustees.org for more information.
Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact firstname.lastname@example.org at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes.Register