Meet a meat expert: Master butcher to reveal his secrets
Karsten Schellhas, a fourth generation German master butcher and sausage maker, is at the Northern Alberta Institute of Technology (NAIT) this week to prepare for an upcoming charcuterie workshop. Media are invited to meet Schellhas, tour the polytechnic’s Retail Meat Store and sample some of the fresh sausages he has made from scratch, including artisanal salami. Photo ops will include Schellhas demonstrating how to properly cook sausages.
Schellhas returns to NAIT in the spring, when he will lead a three-day, hands-on charcuterie workshop – Meat at NAIT, which runs April 28-30, and is designed for both professional and amateur sausage makers. Charcuterie is the branch of cooking devoted to preparing artisanal meat products, such as sausage and ham. The art of Charcuterie is regaining popularity among chefs, with more restaurants choosing to prepare fresh and fermented sausages in-house.
Friday, Feb. 20, 2015
NAIT Main Campus
Retail Meat Store (In Building O on campus map, at rear of Common Market)
11762 106 St. NW
Karsten Schellhas, Master Butcher and Sausage Maker
Dan Westgeest, Program Chair, Professional Meat Cutting and Merchandising
NAIT Media Relations
P 780.471.8450 C 780.916.8307 E email@example.com