There’s the beef! NH Food Bank hosts cutting and cooking demo for students

NH chefs demonstrated beef preparation techniques as part of Northeast Beef Promotion Initiative

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Butcher Tom Rendall of The Local Eatery in Laconia, demonstrates how to break down beef into roasts and steaks.

MANCHESTER, NH — The New Hampshire Food Bank, a program of Catholic Charities New Hampshire, hosted a special seminar and dinner on March 5, demonstrating beef cutting and cooking techniques for more than 50 people, including more than 40 New Hampshire high school and college students.

As part of its Recipe for Success programming, the New Hampshire Food Bank hosted “Beef and Veal in the Classroom,” a program of the Northeast Beef Promotion Initiative and funded by The Beef Checkoff.

“We are pleased more than 40 students were able to take part in this special seminar and dinner, offering insight and education on beef cooking, cutting, nutrition and safety,” said Eileen Liponis, executive director, New Hampshire Food Bank. “This beef cutting and cooking demonstration was a perfect example of our ongoing efforts to empower people to learn new skills to enable them to be self-sufficient. In addition to distributing millions of pounds of food through our network of more than 425 partner agencies statewide, the New Hampshire Food Bank is committed to fighting the root causes of hunger.”

The Beef and Veal in the Classroom program provides support for the use of fresh beef and/or veal in culinary schools located through the Northeast region. The goal of this grant program is to assist culinary programs with enhancement of students’ knowledge of beef cutting, cookery, nutrition and safety.

Students from Nashua High School North, Nashua High School South, Concord High School, Alvirne High School, Manchester School of Technology, Nashua Community College, and the Southern New Hampshire University Culinary School took part in the event.

During the event, New Hampshire chefs Matt Provencher, executive chef at The Foundry in Manchester, and Kevin Halligan, chef at The Local Eatery in Laconia, demonstrated how to break down half a cow into steak, roasts and ground beef with an emphasis on “Nose to Tail processing.” Students also heard lectures about raising beef humanely and beef cookery from Jayson McCarter, chef instructor at the New Hampshire Food Bank, and Carole Soule, owner of Miles Smith Farm in Loudon, which raises grass-fed beef in a natural and kind environment. The Professional Chefs of New Hampshire, a chapter of the American Culinary Federation, provided dinner.

For more information about Beef and Veal in the Classroom, visit: http://www.nebpi.org/beef-and-veal-in-the-classroom.aspx.

About this Author

Carol Robidoux

PublisherManchester Ink Link

Longtime NH journalist and publisher of ManchesterInkLink.com. Loves R&B, German beer, and the Queen City!