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Butcher's Series - Cleveland, OH 24 images Created 3 Jan 2014

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  • A venison carcass lays across the cutting board at Bar Cento at the beginning of Fresh Fork Market's butchering series with chef Adam Lambert.
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  • Fresh Fork Market's owner Trevor Clatterbuck and Bar Cento's Chef Adam Lambert hold up the venison carcass so patrons of the first butchering series class can see the animal.
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  • Chef Adam Lambert explains the cuts of meat that can be found in venison and its similarities and differences to cuts of beef in size and flavor.
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  • Chef Adam Lambert uses a saw to separate the venison carcass at its midsection.
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  • Chef Adam Lambert butchers venison shanks.
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  • Chef Adam Lambert uses a cleaver to butcher venison during Fresh Fork's butchering series class at Bar Cento.
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  • Chef Adam Lambert shows how the loin was used in the porchetta dish.
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  • Porchetta: A venison loin stuffed with sausage served over cannellini beans and  venison jus, garnished with a parsnip sofrito.
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  • Labels were put on each cut of meat to help patrons of the venison butchering series be able to identify them.
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  • Tartare: Bulls blood beets, tobacco smoked egg yolk, peppercress and pickled huckleberries.
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  • Labels were put on each cut of meat to help patrons of the venison butchering series be able to identify them.
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  • Venison Carpaccio: A rare loin sous vided with juniper oil, fennel chutney and bergamout finished with blood orange.
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  • Those who attended the venison butchering series were able to study the cuts while they mingled at the bar sipping the spirit Bar Cento paired with each dish.
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  • Lyonnaise Salad: black truffled cured egg sheet, warm friseé, venison marrow vinaigrette and wild boar laradon.
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  • Cuts of venison remained front and center as the staff of Bar Cento worked on preparing a five-course venison tasting.
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  • The Venison Butchering Series hosted by Fresh Fork Market at Bar Cento featured a butchering demo and five course tasting menu by Chef Adam Lambert.
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  • Pasta: Valrhona cocoa tajarin, venison morcilla and salsa ribes.
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  • Labeled cuts of venison including the rib section, coppa (shoulder) and skirt steak, --Chef Lambert compared it to the skirt steak found in beef, which is much larger--, sit on the counter of Bar Cento after the venison butchering demonstration.
    venison_ cuts_on_counter-16.jpg
  • Cuts of venison remained front and center as the staff of Bar Cento worked on preparing a five-course venison tasting.
    venison_ cuts_on_counter-22.jpg
  • venison_carcass_from_right-10.jpg
  • Cuts of venison remained front and center as the staff of Bar Cento worked on preparing a five-course venison tasting.
    venison_ cuts_on_counter-52.jpg
  • Fresh Fork Market's owner Trevor Clatterbuck and Bar Cento's Chef Adam Lambert hold up the venison carcass to begin a butchering demonstration for the  the first butchering series class.
    trevor_gesture_venison_carcass.jpg
  • Fresh Fork Market's owner Trevor Clatterbuck and Bar Cento's Chef Adam Lambert work together on a venison butchering presentation.
    venison_surgery_removing_shank.jpg
  • Chef Adam Lambert begins the first Fresh Fork Market Butcher's Series with a venison butchering demonstration.
    lambert_butcher_series_one.jpg