This weekend was the Portland Culinary Alliance’s annual barbecue out at SuDan Farms. For those of you who are not familiar with SuDan Farms, they supply some of the best restaurants in Portland with fresh gorgeous lamb. I had a great time talking with Dan of SuDan Farms about breeding, feeding and butchering lambs. I watched carefully as he skillfully broke down an entire barbecued lamb. I even got to see where my favorite cut of meat “the Hanger Steak” came from on a lamb. I also got a chance to talk with Sue about raising ducks and virtues of raw milk.
I am really enjoying the Portland Culinary Alliance. Its members cover every aspect of the culinary world from nutritionist, to chefs, to food marketers. Every time I go to a meeting I end up meeting some very interesting folks.