Wednesday, March 5, 2014

March Means Meat Month Madness at Food Dance

We love meat at Food Dance! It is something to share and savor. From the winter stews, roasts and braises to the summer grilled chops, steaks, burgers or ribs the traditional Midwest plate is anchored by meat.

“True to our vision, we care what we put in our bodies and yours”, says Food Dance Owner, Julie Stanley. ”We chose to serve meat and we look for producers that share our same passion for creating great tasting products, produced with care and integrity in all they do.”

Food Dance proudly sources its animals from farms that practice sustainable, humane animal husbandry – free of hormones, antibiotics or animal-by-products, that are pasture-raised and full of flavor.

“We practice whole animal butchery respecting the life of the animal in all we do,” say Stanley. “Our beef is dry-aged for a minimum of 28 days, which produces more intense flavor resulting in lower yields. We buy local grass-fed beef when available and our pork, lamb and chickens are locally-raised following the same standards.”

Pasture meats are lower in total fat – with more “good” fats and fewer “bad” fats, and are higher in beta-carotene, vitamin E (alpha-tocopherol) and higher in B-vitamins thiamin and riboflavin.

Meet the Butcher!
Former pastry chef, Michael Wegrzyn’s interest in whole animal butchery and charcuterie, began while working as Sous Chef at Haven Gastropub in Orange, California and continued as Chef de Cuisine at Haven Gastropub and Brewery in Pasadena, California. Upon returning to his home town of Kalamazoo, he took the position of House Butcher at Food Dance – with fellow Butchers Guild member Chef Robb Hammond. Working with Robb, Michael has helped to develop their old-world style charcuterie program. Together, they create a variety of fresh and fermented sausages, bacon, and cured-pork products. These items, along with cuts from their whole animal butchering program, are available in the newly redesigned Food Dance market.

Throughout the month, Mike will be doing demos in the market. This Friday, March 7 he will showcase the art of butchering by breaking down a porch shoulder during the monthly Art Hop. Throughout the month, specials will also be offered in the meat market with 20% off special cuts. This week, its pork – followed by chicken, beef and house-cured or made sausages and charcuterie.

To further help your personal meat celebration, Food Dance is offering special events: a knife class, a butchering class, and a sausage making class.

Butchering Class
Wednesday March 12 (6:30-8:30pm)
$75.00 (includes tax & gratuity) * Each guest will also take home a delicious goodie bag.
Join Chef Robb and butcher Michael Wegrzyn, Butcher's Guild members, as they demonstrate butchering techniques with chicken, whole hog, beef and limited hands on sausage making.

Sausage Making Class
Thursday March 20 (6:30-8:30pm)
$65.00 (includes tax & gratuity)
The saying goes “Laws are like sausages, it is better not to see them being made.” That’s for shifty politicians and big time weiner companies. When working with whole meat pieces, there’s nothing to fear. Chef Robb will teach the techniques of processing, grinding, stuffing, casing, cooking and, of course, eating.

March Meat Madness Barnyard Dinner
Thursday, March 27 (6:30-8:30pm)
$49.00 per person (includes tax & gratuity)
Gather together with us in celebration of meat month with our in our 4 course dinner. Chef Robb will feature the four basic food groups - pork, beef, chicken and lamb. A great way to wrap up March Meat Month!

Food Dance classes, events and dinners are prepaid, non refundable, transferable up to 48 hours prior. Each has limited availability and reservations are required by calling 269-382-1888.

Check out the Market!
The newly redesigned Food Dance market offers sustainable, humanely-raised meats such as house-made sausages, cured meats, fresh ground beef, beef cuts, pork cuts and more (their very own little butcher shop)... and even more breads and savory baked goods, along with the same great pastries from their talented bakers. You’ll also find more prized-ingredients like olive oil, Anson Mill’s polenta, vinegars, condiments, fresh ground spices and pastas, as well as a selection of wines and local beers. The market is open from 8am to 8pm, Monday through Thursday; 8am to 9pm Friday and Saturday; and 8am to 3pm Sunday.

For those interested, the Food Dance friendly and knowledgeable market staff is also available to handle carry-out orders, help customers put together American cheese and meat boards, or help gusts find the perfect gift for all the foodie friends, no matter the occasion.

Food Dance creates opportunities for people to come together and connect through the experience of food. We passionately cook with the freshest locally produced ingredients and believe in giving great, caring service, and providing great experiences for everyone we come in contact with.

401 E. Michigan Avenue
Kalamazoo MI 49007

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