Joey’s on the Road: Cure Camp 2017

“Waste not, want not.” It’s a fitting phrase to describe Cure Camp, a two-day, interactive learning experience for Chefs focused on whole-animal butchery. Led by Chefs Michael Sullivan and Marco Pauvert, this immersive event guides chefs through the key components of using every part of the animal for taste and profit. Olinda was a sponsor this year, supplying our olive oil for cooking and olives for pairing. Joey DeCamilla was there to meet the chefs and learn more about their needs in the kitchen. He gave us some insight into the class and also into the mindset behind the charcuterie board.

Read along for Joey’s take on the experience.  You can also check out this video from Creation Gardens to see the days in action!

What types of animals were used during Cure Camp?

More like what proteins weren’t used during Cure Camp! They started off Tuesday with a whole hog followed up by a whole lamb.  Sully [Chef Michael Sullivan] and Marco closed Monday with a whole cow. Wednesday was focused on poultry with Joyce Farms ducks and chickens being cleaned.

Whole hog and beef seemed to be the most popular subjects. Sully and Marco really went in-depth on utilizing the entire animal.  These chefs and butchers that were there, most prepare and/or cook food for a living. Because of this they went over many different ways to fully profit on an animal.  They used every part possible of these beautiful animals. Not only to increase their profitability, but also out of respect for the life of the animal and its contribution to us. Their motto was “Waste Not, Want Not.”

What were some unique things that you learned from the experience?

Just the entire processes of an animal’s life and what all needs to happen before it is put on a plate.  Personally, eating quality food is something that I have taken for granted in the past. But understanding and respecting all that needs to happen for us to enjoy a dinner will really take you back.  The passion for learning and appreciating this craft was very neat to see and take in.

For me, it was really interesting to hear all the in depth questions that chefs asked during Cure Camp. From temperatures and air flow levels during curing to understanding what the animals diet had been. These questions really showed all the chefs passion for this craft. It also showed how dedicated they are to making sure it continues.

Most unique use of the animals?

I might not be the best person to ask about this because of my lack of culinary background, I am guessing more seems “unique” to me than the majority of folks in attendance. Few that stuck out though for me were the importance of using all the inner organs. They can be used for many applications during cooking. Also, there was a lot of excitement for utilizing the head of the pig. I learned terrines and “Head Cheese” are quite popular these days!!

Tell me about the final dinner at Hillwood Country Club.

Everything about it was ‘First Class.’ The Hillwood team and Creation Gardens really went all out for dinner.  Even before dinner, we had a wine and beer pairing, and a huge spread of Rappahannock oysters.  I guess there is just something about all sitting together, at a table of 60 culinary minds, that makes great food even that much more enjoyable.

Just like they preached during the class, they did not waste anything for the dinner.  The great chefs and culinary team at Hillwood Country Club prepared a feast for all attendees.  We had salad, truffle risotto and endless proteins. All of us went home full and happy! I have a weak spot for Lamb, so the Marksbury lamb they did was delicious. Maybe the fact Olinda Olive Oil was the base for the marinade helped a little.

Our olive oil was used for most dishes that were prepared during Cure Camp.  Creation Gardens was gracious enough to include us in this event, so our oil was donated for the Hillwood chefs to use freely.  Our Bistro Blend Olives and Sundried Black Olives were Marinated with herbs and spices and placed out for all to enjoy.  It was really cool seeing so many folks enjoying our products.