It’s fall in Wisconsin—which means quite a few of us have venison stacking up! Join Farm Table and Amery Community Education to learn how to make your own sausage and jerky. It’ll be fun, it’ll be tasty, and it’ll be helpful!
We’ll cover the basics and share our best tips. Farm Table supports a local food culture, local farmers, and local food. We hope to also promote a sense of gratitude, recognizing that all the food we eat is a gift—whether that food comes from the fields, the woods, the waters, or our gardens. (Please note that we will teach/demonstrate sausage and jerky using local meats, but are unable to bring “uncertified” venison into our certified kitchen. But the processes we will teach are the same, whether with beef, pork, or venison.)
Instructor: Anthony Chavez
Anthony began his culinary journey in 2007 when he enrolled in Le Cordon Bleu. He has since served as a pastry and executive chef in highly regarded restaurants in North Carolina and Wisconsin. On vacations he would stage at restaurants including Michelin-starred Tru in Chicago & Patrick O'Connell's iconic Inn at Little Washington in Virginia. He went on to work for years as a butcher, learning the anatomy of all livestock including the American Bison. He also studied the craftsmanship of artisan pastas. Anthony then started Live Great Food with the idea of bringing his own food to life. He & his wife Jamie raise their four children in a world of foraging, gardening, harvesting, processing, and seasonal preservation—in the hopes of raising a legacy that understands the full importance of local nourishment and what it means to Live Great Food.