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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-NE_REG_12-S_WKSHP05@acfchefs.org
DTSTAMP:20120423T122022Z
DTSTART:20120427T133000
DTEND:20120427T173000
SUMMARY:ACF Hands-on Workshop: Nose To Tail Charcuterie
LOCATION:Sheraton At The Falls, Niagara Falls, NY
DESCRIPTION:Sponsored by: Clemens Food Group \n This four hour intense hands-on workshop will allow you to describe, prepare and evaluate commercial meat cuts and offal cuts from a whole pig. We will discuss the value of using nose-to-tail cookery in your commercial establishments. You will have an opportunity to create recipes using all cuts from pig. Separate registration required. Class size is limited. \n  Presented by:  Christopher Tanner, CEC, WCC, CHE, Director, The Culinary Arts Institute of Montgomery County College\n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on May 26, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=NE_REG_12 for updates.
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