Monday, June 14, 2010
"Speak to the Earth Tour" interview with Emily Richett
The interview I did with FOX 17, and Emily Richett about the Speak to the Earth Tour! We just completed our first one yesterday and I was amazing! Pictures to follow shortly. Again, this is a very exclusive event your not going to want to miss!
Friday, June 4, 2010
JW and Trillium Haven "Speak to the Earth Tour" 2010
This summer, the JW Marriott Grand Rapids will team up with Trillium Haven Farm, located in Jenison, MI, for the Speak to the Earth Tour 2010. The series of classes will demonstrate the importance of farm-to-plate dining, and how it is used in the JW Marriott’s restaurant, six.one.six. The farm-to-plate, or farm-to-table, concept is a growing cultural shift toward supporting local, organic, and natural farms and producers.
“Behind every farm-to-plate dish is a farmer who helps chefs like me by providing ingredients of the highest integrity,” said Andrew Voss, executive chef of JW Marriott Grand Rapids. “With these classes, we hope to spread the word about the importance of supporting local farms and continuing the traditions that have been practiced by Michigan locals for centuries.”
This unique experience will be offered once per month, June 13, July 11, Aug. 8 and Sept. 12, and includes:
• Al fresco brunch at six.one.six, next to the JW Marriott’s Chef’s Garden, which grows a variety of fruits, vegetables and herbs for the restaurant
• Gardening class from hotel chefs and Trillium Haven Farm farmers
• Transportation between the hotel and Trillium Haven Farm
• Owner-guided tour of Trillium Haven Farm
• Family-style al fresco lunch with farm ingredients currently being harvested
• Invitation to the Harvest Dinner on Oct. 13, exclusive to Speak to the Earth Tour 2010 guests, including wine pairings
• “Speak to the Earth” shirt
All classes, open to hotel guests and residents alike, are 10 a.m. until 2 p.m., and limited to 20 people, based on a first-come, first-serve basis. Tickets are $125 per person. For reservations, please call 616.242.1448. For more information, please visit www.ilovethejw.com and www.trilliumhavenfarm.com/.
On behalf of the JW Marriott and six.one.six, Chef Voss and his team are proud to support local farms throughout the year, and the entire 26-dish menu changes every eight weeks with the seasons. In farming season, from May to November, the restaurant obtains over 90 percent of its menu from local farms. During the off-season Voss obtains about 40 to 50 percent of the menu from local sources, and the remaining ingredients are seasonal and sourced as close to the Michigan region as possible. The hotel’s Chef’s Garden currently includes arugula, spinach, raspberries, elderberries, English peas, French breakfast radishes, thyme, lavender, rosemary, basil, and more.
This is the press release that was created to provide an outline to our guests about this amazing series of classes. If your interested in joining us, call soon, as these tour dates are filling up quickly! Hope to see you here, this is a tour your note going to want to miss!
-Andrew Voss
JW Marriott Executive Chef
Thursday, April 29, 2010
Snake River Farms
As a chef, it is important to understand where your food comes from, before you know what to do with it. All food varieties change based on a lot of factors; location, weather, terroir, etc. and with every one of those changes, comes a change in flavor.
On a recent trip to Idaho, funded by the great Superior Foods Co. I was given the opportunity to see where and how our beef is raised. Now it seems like everyone these days is so focused on organic, sustainable, etc. because of the hipster factor. I wanted to see how our beef is being raised because I want to educate our guests, and what better way to do so than with first hand experience with the ranchers, cowboys and cattle feeders involved in the process.
AB Foods Co. is the parent company to Snake River Farms and RR Ranch beef, both of which we offer for our restaurant menu. Now you might be asking yourself, why Northwest beef, your a locally focused restaurant right? Absolutely, however we are also chefs and we realize that the best product doesn't always come from Michigan, or the Midwest. A lot of factors go into the proper raising of cattle; feed cycle, pasture design and probably the most important factor, the genetic make up of the animal. Under the Snake River Farms label, the focus is on American Wagyu beef. American Wagyu is a cross of 50% pure Angus cattle genes and 50% Japanese Wagyu cattle (most famous for Kobe beef, from Kobe Japan). The end result after birth, a 550 day feed cycle and slow and accurate butchering process is the most amazing quality beef you can imagine. Simple cooking techniques with high heat is the way to go, as the marbling from this animal is unlike anything else around, melts like butter! The RR Ranch label is the workhorse beef for AB foods, with quality still on the top of their list! The top 1/3rd choice grade for this American Angus beef is closer to prime grade than any choice I have ever seen! For the quality, and price there is nothing around that touches it, and consistently going through 120 NY Strips a week, I think our guest would agree.
So after a short flight into Boise, I met up with Vern Oleson from AB foods and some other chefs from around the country to embark on our cattle filled adventure. We stayed the evening in Boise and woke up early in the morning to sunny skies and snow caped mountains. We quickly departed for the Jackson Jet Center, where to our surprise RR Ranch owns it's own lear jet that would be responsible for taking us from the south central part of Idaho, up to the North east part of Washington State. The first stop of the day was one of 5 feed lots that are responsible for feeding the cattle on a 550 day cycle, completely hormone free (vs. the standard 180 day cycle, hormones added). It was here that we learned the difference between the AB foods labels, cycles of feeding and types of feed used and AB foods focus on sustainability. After a very educational tour, we were off again, this time to east Washington State to the Northwest Meat production plant. We toured the butchering facilities that are responsible for turning out 1400 head of cattle a day, compared to it's counterparts i.e; IBP, which turns out 4800+ cattle a day. I said previous that the butchering process was slow and accurate, I know 1400 head a day seems like a lot, but with over 700 employees partaking in that process the ratio is very low! After the tour of the processing facility we were off to the RR Ranch, located in a small remote area of Northeast Washington, about 10 minutes from the Canadian border that boasts about 100,000 acres of pasture space! Upon arriving, we were quickly met by Howard, the owner of the RR Ranch with a fleet of vehicles to take us up north to the ranch. It was there that all the chefs would cook a lavish, beef filled cornucopia of deliciousness, topped off with great drinks and even better conversation! The following day we awoke early, to go on a tour of the ranch and the pastures, where we met up with Levi, Howard's grand son and heir to the ranch. He was tagging and branding Angus calves in order to keep the cattle inventory accurate and up to date. After a few hours of amazement by the endless sight of mountains and wildlife, we quickly departed for the airport that would inevitably take us back to Boise for our return trip home.
So as it seemed that it took as long as it did to write this entry, the cattle trip was over and I left with a whole new understanding of the cattle raising process, dedication that AB Foods (Snake River Farms and RR Ranch) have for the well being of their animals and their focus on quality in everything they do! It makes me proud as a chef to serve such an amazing product knowing through it all, the beef was handled with care all the way from the birthing process to the perfectly cooked steak that makes it in front of the guest.
Here our some photos I took while on this trip, notice the amount of space these cattle have to roam. It is amazing considering at any one time, AB foods has 170,000 head of cattle under their umbrella at any one time. To check out the RR Ranch and Snake River farms beef, stop into six.one.six, trust me you don't want to miss this stuff!
Wagyu Cattle at pasture on RR Ranch
A view off in the distance from the RR Ranch bunkhouse front porch. The RR Ranch pasture space extends to the farthest mountains! That's a lot of acreage!
More cows at pasture with their calves
Wagyu Cattle. Notice the small tuft of hair on the top of their head. This is only a trait from the Wagyu.
A portion of our feast. I had to pay homage to our GM, George Aquino, and made Pho with gold label Wagyu ribeye to dip. WOW!
Grilled, smoked and roasted Wagyu beef, what a selection.
Another view from the front porch of the bunk house. Amazing country!
Branding operation set up in the pasture. Very impressive.
Real cowboys branding some calves
/>
Howard (Owner of RR Ranch) and Vern
On a recent trip to Idaho, funded by the great Superior Foods Co. I was given the opportunity to see where and how our beef is raised. Now it seems like everyone these days is so focused on organic, sustainable, etc. because of the hipster factor. I wanted to see how our beef is being raised because I want to educate our guests, and what better way to do so than with first hand experience with the ranchers, cowboys and cattle feeders involved in the process.
AB Foods Co. is the parent company to Snake River Farms and RR Ranch beef, both of which we offer for our restaurant menu. Now you might be asking yourself, why Northwest beef, your a locally focused restaurant right? Absolutely, however we are also chefs and we realize that the best product doesn't always come from Michigan, or the Midwest. A lot of factors go into the proper raising of cattle; feed cycle, pasture design and probably the most important factor, the genetic make up of the animal. Under the Snake River Farms label, the focus is on American Wagyu beef. American Wagyu is a cross of 50% pure Angus cattle genes and 50% Japanese Wagyu cattle (most famous for Kobe beef, from Kobe Japan). The end result after birth, a 550 day feed cycle and slow and accurate butchering process is the most amazing quality beef you can imagine. Simple cooking techniques with high heat is the way to go, as the marbling from this animal is unlike anything else around, melts like butter! The RR Ranch label is the workhorse beef for AB foods, with quality still on the top of their list! The top 1/3rd choice grade for this American Angus beef is closer to prime grade than any choice I have ever seen! For the quality, and price there is nothing around that touches it, and consistently going through 120 NY Strips a week, I think our guest would agree.
So after a short flight into Boise, I met up with Vern Oleson from AB foods and some other chefs from around the country to embark on our cattle filled adventure. We stayed the evening in Boise and woke up early in the morning to sunny skies and snow caped mountains. We quickly departed for the Jackson Jet Center, where to our surprise RR Ranch owns it's own lear jet that would be responsible for taking us from the south central part of Idaho, up to the North east part of Washington State. The first stop of the day was one of 5 feed lots that are responsible for feeding the cattle on a 550 day cycle, completely hormone free (vs. the standard 180 day cycle, hormones added). It was here that we learned the difference between the AB foods labels, cycles of feeding and types of feed used and AB foods focus on sustainability. After a very educational tour, we were off again, this time to east Washington State to the Northwest Meat production plant. We toured the butchering facilities that are responsible for turning out 1400 head of cattle a day, compared to it's counterparts i.e; IBP, which turns out 4800+ cattle a day. I said previous that the butchering process was slow and accurate, I know 1400 head a day seems like a lot, but with over 700 employees partaking in that process the ratio is very low! After the tour of the processing facility we were off to the RR Ranch, located in a small remote area of Northeast Washington, about 10 minutes from the Canadian border that boasts about 100,000 acres of pasture space! Upon arriving, we were quickly met by Howard, the owner of the RR Ranch with a fleet of vehicles to take us up north to the ranch. It was there that all the chefs would cook a lavish, beef filled cornucopia of deliciousness, topped off with great drinks and even better conversation! The following day we awoke early, to go on a tour of the ranch and the pastures, where we met up with Levi, Howard's grand son and heir to the ranch. He was tagging and branding Angus calves in order to keep the cattle inventory accurate and up to date. After a few hours of amazement by the endless sight of mountains and wildlife, we quickly departed for the airport that would inevitably take us back to Boise for our return trip home.
So as it seemed that it took as long as it did to write this entry, the cattle trip was over and I left with a whole new understanding of the cattle raising process, dedication that AB Foods (Snake River Farms and RR Ranch) have for the well being of their animals and their focus on quality in everything they do! It makes me proud as a chef to serve such an amazing product knowing through it all, the beef was handled with care all the way from the birthing process to the perfectly cooked steak that makes it in front of the guest.
Here our some photos I took while on this trip, notice the amount of space these cattle have to roam. It is amazing considering at any one time, AB foods has 170,000 head of cattle under their umbrella at any one time. To check out the RR Ranch and Snake River farms beef, stop into six.one.six, trust me you don't want to miss this stuff!
Wagyu Cattle at pasture on RR Ranch
A view off in the distance from the RR Ranch bunkhouse front porch. The RR Ranch pasture space extends to the farthest mountains! That's a lot of acreage!
More cows at pasture with their calves
Wagyu Cattle. Notice the small tuft of hair on the top of their head. This is only a trait from the Wagyu.
A portion of our feast. I had to pay homage to our GM, George Aquino, and made Pho with gold label Wagyu ribeye to dip. WOW!
Grilled, smoked and roasted Wagyu beef, what a selection.
Another view from the front porch of the bunk house. Amazing country!
Branding operation set up in the pasture. Very impressive.
Real cowboys branding some calves
/>
Howard (Owner of RR Ranch) and Vern
Tuesday, April 6, 2010
SPRING IS HERE!!!!
How do you know spring is here? Ramps of course. . .
Here are some pictures of a new ramp plot I found walking my 1 year old black lab, Morris. I went back out early the next morning and armed with a hand rake, help from Matt a JW kitchen pro (this is key!) and Morris, we tackled a tough job and harvested 20lbs. of wild ramps to use in six.one.six.
The mild sweet onion / garlic flavor of a ramp is un like anything else. What is so special about ramps is they are un-cultivated and is also the first vegetable to grow in the spring. You will know when your near a ramp plot as it will smell of sweet onion and you should notice lots (if your lucky!) of 6"-8" green shoots coming from the ground. Pick one, it should have a slightly reddish stem and smell of onion and garlic when you squeeze it.
The best way to prepare ramps is to clean them well, chop the stem end in 1" pieces and the leaves into a 1" dice. In a saute pan on medium heat, add a small amount of butter and when the butter starts to foam, add the ramp stems and cook for 2 minutes. Next add the leaves and toss lightly and cook for 30 seconds. Season with salt and pepper and serve. Great as a side dish for a light spring meal with a little fresh goat cheese crumbled over the top!
THE NEWEST AND LARGEST RAMP PLOT TO DATE WE HAVE FOUND. A JW SECRET!
MATT HARD AT WORK
MORRIS, ACTING LIKE HE IS WORKING. REALLY JUST LOOKING FOR A NEW STICK. GOOD BOY!
Here are some pictures of a new ramp plot I found walking my 1 year old black lab, Morris. I went back out early the next morning and armed with a hand rake, help from Matt a JW kitchen pro (this is key!) and Morris, we tackled a tough job and harvested 20lbs. of wild ramps to use in six.one.six.
The mild sweet onion / garlic flavor of a ramp is un like anything else. What is so special about ramps is they are un-cultivated and is also the first vegetable to grow in the spring. You will know when your near a ramp plot as it will smell of sweet onion and you should notice lots (if your lucky!) of 6"-8" green shoots coming from the ground. Pick one, it should have a slightly reddish stem and smell of onion and garlic when you squeeze it.
The best way to prepare ramps is to clean them well, chop the stem end in 1" pieces and the leaves into a 1" dice. In a saute pan on medium heat, add a small amount of butter and when the butter starts to foam, add the ramp stems and cook for 2 minutes. Next add the leaves and toss lightly and cook for 30 seconds. Season with salt and pepper and serve. Great as a side dish for a light spring meal with a little fresh goat cheese crumbled over the top!
THE NEWEST AND LARGEST RAMP PLOT TO DATE WE HAVE FOUND. A JW SECRET!
MATT HARD AT WORK
MORRIS, ACTING LIKE HE IS WORKING. REALLY JUST LOOKING FOR A NEW STICK. GOOD BOY!
Friday, March 12, 2010
SPEAK TO THE EARTH TOUR 2010
Ground breaking farm to plate information, coming soon. . .
Be in the know, your not going to want to miss this!
Wednesday, February 24, 2010
Tuesday, February 9, 2010
Dinner at Primo!
On a recent trip to the JW Marriott Orlando Grande Lakes, I was able to dine at restaurant Primo. A high end italian nouveaux restaurant, Primo is the brain child of James Beard award winning chef and author Melissa Kelly. Hailing from northeast Maine, chef Kelly has had the privilege of working at such places as The Greenbrier Hotel, Blue Beards Castle and Chez Panisse for Alice Waters. A product of The Culinary Institute of America, chef Kelly has won many prestigious awards and received recognition for her simple, elegant cuisine. We where fortunate to have been joined by Melissa during our dinning expeireince at Primo, WOW!
And it became a surreal experience as Farmer Lee Jones of the Chefs Garden was there. Farmer Jones is on rock star status in the culinary field, having just been a judge on food network Iron Chef. The Chefs Garden is an industry trend setter when it comes to sustainable farming, and growing products for some of the most esteemed chefs in America!
Amuse: Traditional Clams Casino
Chefs Garden Greens, Black Trumpet Mushrooms, Machego, Winter Truffles
Antipasto Plate, Salumi, Olive Tapenade,Parmesan Reg. Mortadella, Foccacia
Calamari, Mizuna, citrus, bell pepper
Malpeque Oysters warmed with parmesan bread crumbs
Primo garden greens, grilled pears, buttermilk blue cheese toast, macadamia nuts
Farmers salad, frisee, aged cheddar, 8 minute egg
Mediterranean mussels, spicy tomato sauce, focaccia
Orecchiette bolognese, parmesan, fried basil
Butternut squash ravioli, maine lobster, watercress, manchego
Gnocchi, spinach, wild mushrooms, winter truffle
monkfish, peekytoe crab crepe, mustard greens
duck breast, braised red cabbage, pear preserve
Pork Saltimbocca, whipped potatoes, fried sage
Primo's great exposed kitchen with lot's of copper! Nice!
Farmer Lee Jones, Melissa Kelly, Me, Matt Sutton (JW Grand Lakes Hopeful!)
All in all it was a pretty amazing exierience! Simple. farm fresh food, done perfectly with great wine, great friends and not a care in the world. Priceless . . .
And it became a surreal experience as Farmer Lee Jones of the Chefs Garden was there. Farmer Jones is on rock star status in the culinary field, having just been a judge on food network Iron Chef. The Chefs Garden is an industry trend setter when it comes to sustainable farming, and growing products for some of the most esteemed chefs in America!
Amuse: Traditional Clams Casino
Chefs Garden Greens, Black Trumpet Mushrooms, Machego, Winter Truffles
Antipasto Plate, Salumi, Olive Tapenade,Parmesan Reg. Mortadella, Foccacia
Calamari, Mizuna, citrus, bell pepper
Malpeque Oysters warmed with parmesan bread crumbs
Primo garden greens, grilled pears, buttermilk blue cheese toast, macadamia nuts
Farmers salad, frisee, aged cheddar, 8 minute egg
Mediterranean mussels, spicy tomato sauce, focaccia
Orecchiette bolognese, parmesan, fried basil
Butternut squash ravioli, maine lobster, watercress, manchego
Gnocchi, spinach, wild mushrooms, winter truffle 
monkfish, peekytoe crab crepe, mustard greens 
duck breast, braised red cabbage, pear preserve
Pork Saltimbocca, whipped potatoes, fried sage
Primo's great exposed kitchen with lot's of copper! Nice!
Farmer Lee Jones, Melissa Kelly, Me, Matt Sutton (JW Grand Lakes Hopeful!)All in all it was a pretty amazing exierience! Simple. farm fresh food, done perfectly with great wine, great friends and not a care in the world. Priceless . . .
Sunday, January 24, 2010
WYNCROFT WINE DINNER!
We just completed our first of many wine dinners partnering with non-other than the industry leader in Michigan Wines, Wyncroft Winery! Now, "industry leader" sounds like a large, over produced, slightly pretentious winery that cares more about making money than producing great wines, quite opposite is the case. Wyncoft Wines sets the bar that all others should strive for. The artist behind these amazing creations is Jim Lester, quite possibly the most passionate wine maker I have ever met! His attention to detail, old world processes, patience and persistence helps produce some wines that are un-matched the world around! The greatest thing about Jim, is he is not only a partner in Wyncoft, but the grower, picker, crusher, bottler, graphic designer (bottle labels), sales force and deliverer! WOW!!!! Now your thinking to yourself, "yeah right", but in the world of craft wines, not production wines, this is possible. Wyncoft produces the most complex Chardonnay's that Michigan has ever seen, Bordeaux blends and Pinots that will take your breath away and a December Riesling that is BEST late harvest wine produced, it's features are sweet and complex yet completely bone dry!
Here is the menu we put together in hopes that we would help compliment the wine with great food! This menu was built exclusively around the Lamb we purchased from Trillium Haven (previous blog entry) and locally sourced vegetables.
merguez sausage . new potatoes . leeks . balsamic . grain mustard
Wyncroft Dry Riesling Avonlea Vineyard, 2009
lamb consommé . duo of squash . braised frisée
Wyncroft Chardonnay Avonlea Vineyard, 2006
smoked lamb “ham” . endive . apple . cashew – brown butter vinaigrette
Wyncroft Chardonnay Avonlea Viineyard, 2005
lamb porchetta . mustard greens . winter vegetable pave . golden fig – red onion preserve
Wyncroft “Shou” Avonlea Vineyard, 2006
Wyncroft Pinot Noir Avonlea Vineyard, 2007
bittersweet chocolate soufflé . gianduja . raspberry buttermilk gelato . hazelnut tuile
Wyncroft December Harvest Riesling Wren Song Vineyard, 2008
A big special thanks to Wyncroft Wines, Jim Lester, Michael and Anja (Trillium Haven Farms), Joel Wabeke and the rest of the JW Marriott Staff! Keep your eye on the blog, we will be having another Wyncroft dinner in April and if you would like to win a dinner for two, you will have to stay posted!
See you in six.one.six, next time your in for dinner, indulge in some Wyncroft Wines!
Here is the menu we put together in hopes that we would help compliment the wine with great food! This menu was built exclusively around the Lamb we purchased from Trillium Haven (previous blog entry) and locally sourced vegetables.
merguez sausage . new potatoes . leeks . balsamic . grain mustard
Wyncroft Dry Riesling Avonlea Vineyard, 2009
lamb consommé . duo of squash . braised frisée
Wyncroft Chardonnay Avonlea Vineyard, 2006
smoked lamb “ham” . endive . apple . cashew – brown butter vinaigrette
Wyncroft Chardonnay Avonlea Viineyard, 2005
lamb porchetta . mustard greens . winter vegetable pave . golden fig – red onion preserve
Wyncroft “Shou” Avonlea Vineyard, 2006
Wyncroft Pinot Noir Avonlea Vineyard, 2007
bittersweet chocolate soufflé . gianduja . raspberry buttermilk gelato . hazelnut tuile Wyncroft December Harvest Riesling Wren Song Vineyard, 2008
A big special thanks to Wyncroft Wines, Jim Lester, Michael and Anja (Trillium Haven Farms), Joel Wabeke and the rest of the JW Marriott Staff! Keep your eye on the blog, we will be having another Wyncroft dinner in April and if you would like to win a dinner for two, you will have to stay posted!
See you in six.one.six, next time your in for dinner, indulge in some Wyncroft Wines!
Wednesday, January 13, 2010
Lamb Vindaloo Flatbread
The latest flatbread at six.one.six. Indian fusion or "confusion" cuisine we call it, has landed us this latest masterpiece.
Lamb Vindaloo Flatbread
paneer cheese . apricot - raisin chutney . ginger . cardamom - almond "yogurt" 9
Check it out while it lasts!!!!
Saturday, January 9, 2010
Trillium Haven Farms Lamb. Rated - R for Vegetarians!
We started purchasing some whole butchered animals with the hopes of achieving a few things. We want to introduce our cooks to the process of butchering a whole animal, how to utilize the entire animal for various dishes and that meat doesn't just come pre-cut in packages ready to cook. The great thing about this is we are able to purchase these products for a very affordable cost and experience the great (sometimes challenging) process of total utilization!
These pictures will walk you briefly through the steps in breaking down the lamb into primal cuts, and what we will be doing with those cuts.
Here is the whole lamb. It was grown on a free range pasture and grain fed from Trillium Haven Farms. We ordered this little guy about 2 months ago and have been waiting to get him processed until proper weight. It is a small lamb at just over 30# hanging weight, but should make for an amazing meal!
First process is to remove the front legs around the shoulder blades. We will be making some great Merguez style sausage with this!
Here is the one of the front legs, can almost imagine this as a top notch Merguez sausage!
Next remove the hind quarters on leg at a time. We will be making city style lamb hams from the hind legs.
Once the hind quarters are removed we wanted to free the ribs up, so we can remove them. We will be making a "porchetta" of sorts, which is basically the whole mid loin section completly boned out, stuffed and roasted. We will be using this for a wine dinner coming up in a week, lucky guests!
Here is Joel removing the rib bones and I am boning out the spine from the loin. There are many ways to butcher an animal, it just depends on the desired cuts and uses.
Here is the loin section completely boned out, ready for the stuffing.
These pictures will walk you briefly through the steps in breaking down the lamb into primal cuts, and what we will be doing with those cuts.
Here is the whole lamb. It was grown on a free range pasture and grain fed from Trillium Haven Farms. We ordered this little guy about 2 months ago and have been waiting to get him processed until proper weight. It is a small lamb at just over 30# hanging weight, but should make for an amazing meal!
First process is to remove the front legs around the shoulder blades. We will be making some great Merguez style sausage with this!
Here is the one of the front legs, can almost imagine this as a top notch Merguez sausage!
Next remove the hind quarters on leg at a time. We will be making city style lamb hams from the hind legs.
Once the hind quarters are removed we wanted to free the ribs up, so we can remove them. We will be making a "porchetta" of sorts, which is basically the whole mid loin section completly boned out, stuffed and roasted. We will be using this for a wine dinner coming up in a week, lucky guests!
Here is Joel removing the rib bones and I am boning out the spine from the loin. There are many ways to butcher an animal, it just depends on the desired cuts and uses.
Here is the loin section completely boned out, ready for the stuffing.
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