Spend A Day with the Butcher!

On January 22^nd Frank Meusel, the resident Master Butcher at the Weeping Radish, will open the doors of our facility and demonstrate to the participants how he applies his craft.

He will start by showing where the different meat cuts, which we are all used to seeing  shrink wrapped in a meat counter, are actually found. He will explain what to look for in an animal and how age and feed impacts the meat.

All primal cuts will then be vacuum packed and sent to the Executive Chef at the Sanderling Inn for use in the kitchen of the 4 star Left Bank Restaurant.

Then he will prepare meat for sausage making, using an emulsion process which is the traditional way to make high quality sausages. All his spices come from Europe and Asia and of course these ingredients will remain his secret.

Frank makes his job look very easy, so we give participants the chance to use the sausage stuffing machine. It's not quite so easy when you try it for the first time!

During lunch, the chef at the Weeping Radish prepares a tapas style sampling of the meats and guests will also get a chance to sample the delicious Weeping Radish beers. Also on the menu will be the Sweet Potato Liver Pate, which has just won a National award at the Good Food Award competition in San Francisco.

After lunch, Uli Bennewitz, the owner, will give a complete facility tour which encompasses such issues as Farmer to Fork, chemical free food and many of the regulatory challenges facing small business in this new food world. 

This will be a full day of learning, fun, sampling and most of all it will be an opportunity to see a real craftsman apply his trade. The cost is $100 per person, which includes lunch and beer samples. For reservation (space is limited) call 252-491-5205 ext 3 or email capwradish@hotmail.com.