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Hands-On Butchery Class; Philippe's Ships Nationwide

NEW YORK—Butcher Erika Nakamura of Lindy & Grundy in Los Angeles is hosting a three-day Butchery Intensive at the International Culinary Center from July 23 until July 25th. The hands-on course covers everything from knife techniques to whole animal break down. Tuition for the course, including a whole side of lamb and pig for each student, books, supplies, and lunch is $2,500. Register online. [EaterWire]

LOS ANGELESPhillipe the Original, one of two LA-based restaurants that claims to have invented the French dip sandwich, is now shipping their drippy sandwiches nationwide. Phillipe's French Dip Party Pack ($89) ships via Next Day Air Express. Order online via Goldbely. [LAT]

NEW YORK CITY— The James Beard Foundation hosts the second-ever Women in Culinary Leadership All-Star Dinner & Panel Discussion on June 25. The event will take place at Vermillion and be moderated by Food & Wine's Editor-in-Chief Dana Cowin. RSVP via email or by calling 212-871-6600. [EaterWire]
Erika Nakamura of Lindy & Grundy [Photo: Jennifer May]

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