I have a friend of a friend that is the Co-Owner of Lowery Hill Meats in Minneapolis. Lowery Hill Meats is a great, local butcher shop that is offering up high quality meats that are locally sourced and cut right in the shop. They offer beef, pork, poultry, goat, sheep and even rabbit and duck.
Anyway, the owner offered up a cooking class/meet and greet as a way to raise money for their school. My buddy instantly jumped on the event and won it at the auction. I was lucky enough to be invited to the event.
The night started off with a short introduction into Erik's (Owner) shop and how it came to be. I won't bore you with those details, unless you care enough to look here, it is on their website. I took some pictures of the meat case and of course, the band saw! They dry age their beef in a special cooler and i put in order an for X-mas. I can't wait for that one!
The first thing we ate was some house made Pastrami. Which was really good! It was served on rye bread with homemade butter and kraut. We also had a cheese plate with cold cuts and some chicken liver mouse that I did not get pictures of. Also some headcheese which was actually really good!
For the main course, we were lucky enough to hang out in the kitchen with Erik and his assistant, Ingrid. This was my favorite part of the whole night. It was so much fun to hang out while they were cooking. I learned a lot and it was cool to see how people like HouseHomey do their thing behind the scenes. Below are some shots of Picanna, Denver Cut and Hanger Steak. All of it was seared on the flat top using some tallow for the oil.
Erik and Ingrid also had beef ribs in the oven. They also made mushrooms and root veggies on the stove top in a carbon steel pans. It was incredible. (Blood sausage, brats and hot guts in the background as well)
Now came the cutting and serving. This was done in my favorite way possible. On a huge cutting board! Everything was sliced and laid out for us to try. First the steak, brats, sausage and beef ribs was sliced, then the veggies were added to the board and finally the chimichurri. I won't bore you with anymore words....check out the spread! Thanks for reading. If you are in the area, please check these guys out! (I didn't make it into any of the pictures because I was behind the camera and eating the whole time, and I missed getting one with Erik and Ingrid!)
Anyway, the owner offered up a cooking class/meet and greet as a way to raise money for their school. My buddy instantly jumped on the event and won it at the auction. I was lucky enough to be invited to the event.
The night started off with a short introduction into Erik's (Owner) shop and how it came to be. I won't bore you with those details, unless you care enough to look here, it is on their website. I took some pictures of the meat case and of course, the band saw! They dry age their beef in a special cooler and i put in order an for X-mas. I can't wait for that one!
The first thing we ate was some house made Pastrami. Which was really good! It was served on rye bread with homemade butter and kraut. We also had a cheese plate with cold cuts and some chicken liver mouse that I did not get pictures of. Also some headcheese which was actually really good!
For the main course, we were lucky enough to hang out in the kitchen with Erik and his assistant, Ingrid. This was my favorite part of the whole night. It was so much fun to hang out while they were cooking. I learned a lot and it was cool to see how people like HouseHomey do their thing behind the scenes. Below are some shots of Picanna, Denver Cut and Hanger Steak. All of it was seared on the flat top using some tallow for the oil.
Erik and Ingrid also had beef ribs in the oven. They also made mushrooms and root veggies on the stove top in a carbon steel pans. It was incredible. (Blood sausage, brats and hot guts in the background as well)
Now came the cutting and serving. This was done in my favorite way possible. On a huge cutting board! Everything was sliced and laid out for us to try. First the steak, brats, sausage and beef ribs was sliced, then the veggies were added to the board and finally the chimichurri. I won't bore you with anymore words....check out the spread! Thanks for reading. If you are in the area, please check these guys out! (I didn't make it into any of the pictures because I was behind the camera and eating the whole time, and I missed getting one with Erik and Ingrid!)
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