3Days02Hrs45Mins18Secs
Nov 23 2019

Bratwurst with Erika & Jocelyn, J&E Small Goods

  • 2:00pm
  • 37b north front street, kingston, ny 12401

Making sausage at home can be a fun and challenging project and our new friends from J&E Small Goods will be our noble guides for this exciting workshop! A classic German sausage made popular in the mid-western United States by European immigrants, bratwurst is a mild pork sausage lightly seasoned with flavors like mace, white pepper, garlic and ginger. 

J&E has a commitment to using all natural, hormone & antibiotic free meats raised locally by farmers they know and trust.  As such, we’re partnering with Applestone Meats and will be making our sausages with some of the best pork available in the Hudson Valley.  We’ll be grinding our own spices, learning the merits of and getting insider tips on grinding meat at home…before stuffing a whole lotta links that we’ll nosh on at the end of class…plus each student will keep a pound of Brats to take home and enjoy!

Who doesn’t love a good bratwurst?!  Now, who amongst you can claim to have made your own using the highest quality ingredients around?  This is going to be a super afternoon and you’re all going to really dig Erika and Jocelyn!

$105 per student includes 3hr workshop and recipes PLUS taste-and-take-home what you make.

845 514 2300 to book or click the link to purchase tickets now.

 

ABOUT THE INSTRUCTORS
J&E Small Goods | After over a decade behind butcher counters in LA and NYC, Jocelyn and Erika moved to upstate New York to start a family, and realized high quality, natural sausages and deli meats were hard to come by. Because they were butchers, they could call their farmers to meet them on the side of the road to drop off a case of chickens or a few ribeyes, but that’s not a reality for pretty much anybody else.  They founded J&E SmallGoods so their kids –and yours too– can eat great protein whether they live close to a butcher shop or not. All of their goods are made using meat they stand behind from farmers they know and trust. ALL NATURAL. ANTIBIOTIC & HORMONE FREE. DELICIOUS. They believe good meat shouldn’t be a privilege, it’s a right and have dedicated their careers to supporting local family farms that raise animals the right way – with big space, clean water, good feed and respect. 

Jocelyn Guest is an army brat who spent her childhood in Germany.  She spent her young adult life as a party reporter for New York Magazine by day and improv comedian at the Upright Citizens Brigade by night.  She is a story teller by nature but after some time working in comedy in Los Angeles, she set out to be a part of a different sort of a story – in a restaurant kitchen.  Once she began to cook, she realized that not all meat was created equal and became passionate about sustainable and compassionate livestock practice. She apprenticed at Lindy and Grundy’s Meats in Los Angeles California before she returned to New York City as the head butcher at Dickson’s Farmstand.  She began to consult with restaurant meat departments, often helping the program to be more sustainable in its practices through whole animal utilization.  To her, with a little creativity and passion, we can change the protein supply chain. Jocelyn was the co-owner of White Gold Butchers on the Upper West Side of Manhattan.  She currently lives in the New York countryside with her wife and daughter. 

She is the recipient of the 2019 James Beard Foundation Women’s Entrepreneurial Leadership Program Scholarship.

Erika Nakamura was born and raised in Tokyo, Japan by a Japanese father and an Austrian-American mother. (She grew up an animal rights vegetarian!) She moved to NYC as a junior in high school. In college, she studied visual arts and taught sculpture at the Harlem School of Arts.  Her food career began as a dish washer and prep cook at an Indian restaurant in Tokyo. Back in NYC, she attended the French Culinary Institute. While working at NYC restaurants, realized her love and desire for the craft of whole animal butchery.  Erika apprenticed at Fleisher’s in Kingston NY and opened Lindy & Grundy’s Meats, her first nose-to-tail butcher shop. in Los Angeles, CA.  Erika worked as a consultant, making restaurants more sustainable and responsible in their sourcing and impact on the environment.  Erika was the co-owner of White Gold Butchers on the Upper West Side of Manhattan. She currently lives in the New York countryside with her wife and daughter.

She is the 2014 recipient of a Rising Star Chef award (Artisan Butcher) and is on the Board of Directors of Women Chefs and Restaurateurs.