Monday, December 13, 2010

Meat and Greet

A few weeks ago, I went to Fairway Market with a very expensive cut of meat on my grocery list. The butcher told me that if he cut just the right way on the cheaper option, I'd never know the difference. He was absolutely right, and it was a delicious dinner at about half the price.

You can learn those tricks of the trade and more on Wednesday, December 15th at 11am. Join Ray Venezia, Fairway's Master Butcher, at the Fairway Café in their Stamford location (699 Canal Street) to learn some tips and tricks for a fantabulous holiday meal. Ray has been featured in the New York Times and is a regular on The Rachel Ray Show. He will be demonstrating:

- Carving a Leg of Lamb
- Carving Boneless Ham
- Recipe and Discussion on Crown Roast
- Recipe and Discussion on Rib Roast

(photo from TheBusyBrain,


Malerie said...

now, that pic is food porn at its best, Notes!

Poems in Search of Pictures said...

I know, right!! Yum...

Rob said...

I've been dissapointed with a couple of meat purchases from Fairway so far. I bought my tried and trusted Black Angus Filet for Christmas from Shoprite.