Course Description:

Join us for an extraordinary culinary adventure in our one-day intensive workshop, "Mastering Dry Aging, Charcuterie, and Fish & Duck Dry Aging," expertly led by Certified Master Chef Rich Rosendale and his skilled culinary team. This hands-on course takes place at the innovative FORKLIFT Collaboratory in Leesburg, Virginia, and is meticulously crafted to provide you with a comprehensive understanding of dry aging techniques for meat, fish, and now duck, alongside traditional charcuterie.

In this immersive class, you'll delve into the art of dry aging, exploring how this method enhances flavor and tenderness in meat, fish, and duck. Learn about the best cuts of meat, the finest fish, and the most suitable duck varieties for dry aging, and understand the science that underpins this transformative process. Discover the critical role of time, temperature, and humidity in achieving perfect results.

We'll guide you through the fascinating world of traditional charcuterie, teaching you how to use a Dry Ager to create delicacies like cured ham, Lomo, Bresaola, and Capicola. The workshop also introduces the pioneering technique of dry aging duck, providing insights into its preparation and unique flavor enhancement.

The class runs from 8:30 am to 3:30 pm, ensuring ample hands-on experience and direct interaction with Chef Rosendale and his team. The day concludes with a family-style meal, where you'll have the opportunity to taste and appreciate the exquisite flavors and textures achieved through dry aging and charcuterie, including your own creations.

This class is perfect for culinary professionals seeking to expand their repertoire or enthusiasts eager to deepen their culinary knowledge. Embrace the magic of dry aging and charcuterie with Chef Rich Rosendale and elevate your cooking to new heights of sophistication and flavor. Prepare to be inspired, educated, and thoroughly delighted.

CLASS SCHEDULE:

• 8:30 am - 9:00 am: Continental Breakfast and Welcome
• 9:00 am - 10:30 am: Fundamentals of Dry Aging
  • Introduction to dry aging meat, fish, and duck.
  • Discussion on best cuts/types and the science behind the process.
• 10:30 am - 12:00 pm: Dry Aging Techniques
  • Equipment overview and step-by-step process for meat, fish, and duck.
• 12:00 pm - 2:00 pm: Charcuterie and Dry Aging Production
  • History and types of charcuterie.
  • Demonstrations and hands-on session including duck.
• 2:00 pm - 3:00 pm: Family-Style Meal and Conclusion
  • Enjoying and discussing the day's creations.
  • Final wrap-up and certificate presentation.

This program is approved for 8 continuing education hours toward the initial or recertification application for ACF certification. 

Note: Rosendale Training is approved by the American Culinary Federation, and each of its classes qualifies for continuing education points.

Here’s what the chefs are saying about the class.

“Chef Rich not only teaches the basics and advanced techniques of sous vide cooking…he made sure he understood each participant's business needs and showcased techniques specific to them!"

- Lou Bastian, VP Corporate Chef Levy Restaurants

GENERAL INFORMATION:

TOOLS AND ATTIRE:  We recommend wearing your regular kitchen attire and apron, or casual clothing is also acceptable. No specific tools are required as our venue is fully equipped with everything you will need.

PLEASE NOTE:  No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.

ADDRESS FOR THE CLASS:  

Forklift
75 Lawson Rd. Unit 109
Leesburg VA, 20175

CLOSEST AIRPORT: 

Dulles International Airport
1 Saarinen Cir, Dulles, VA 20166

RECOMMENDED HOTEL: 
Hampton Inn

Upon booking your class, we will provide you with instructions to book a stay at our official partner hotel, where you will receive a special rate. The Hampton Inn & Suites Leesburg is conveniently located just minutes away from our culinary operation and class venue. The hotel's address is 117 Fort Evans Rd NE, Leesburg, VA 20176.

CANCELLATION & REFUND POLICY

Less than 90 days prior - a 100% refund to the original form of payment will be offered for the total amount paid.

Less than 60 days prior - No refunds will be offered, but 100% class credit will be issued and can be used towards future classes.

Less than 10 days prior - 75% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.

Less than 7 days prior - 50% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.

Anytime (past participants only) - 100% class credit offered (based on the amount paid) and can be used only for regular class price and cannot be applied to early bird prices or discounts.

Each situation will be evaluated by Chef Rich Rosendale. Upon review, the credit will be submitted. Evaluation can take up to 48 hours.

WANT A CLASS IN YOUR CITY? - CONTACT info@rosendalecollective.com

NOTE: We recognize the reality of the pandemic and have adapted our operations to maintain continuity while ensuring the safety of our employees. We are taking abundant care to minimize exposure to both our employees and participants in our classes, using technology whenever possible. As we have told our employees, we also ask you to follow CDC guidelines, remain home as much as possible, and stay safe.

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Equipment sponsors from http://www.rcculinarylab.com/