Long Center for the Performing Arts
"...Runkle was so inspired by their methods that he became an apprentice butcher for the company, learning the art of processing and butchering. Artisanal salumi and charcuterie (shar-KOO-ter-ee; the French term for cooked and preserved meat products) were a natural extension of the Old World slow food methods of raising the animals, and Marin Sun had contacts with all of the best local restaurants and delis, which enabled Runkle to work in such holy temples of cured meat as the Fatted Calf in Napa and Avedano's Holly Park Market in San Francisco..."
"...Remde took the month of June "off" to work on upcoming short films for the project; the June film, the bizarre and goofy "Heist-Off," was his entry for the 48 Hour Film Project. July's film is another documentary, one that focuses on charcuterie and its local practitioners, albeit with an eye toward a feature-length project with a broader historical scope..."
"...• Chef Lawrence Kocurek shares the secrets of pork charcuterie ($75, April 11) and a selection of French seafood charcuterie preparations ($75, April 18) at classes the next two Sundays. Make necessary reservations at email@example.com..."
"...• Chef Lawrence Kocurek will demonstrate the techniques necessary to butcher a locally raised duck and use all the component parts in various dishes. $140 per person includes one duck per student, demonstration and hands-on work, a recipe booklet, and a charcuterie buffet with complimentary wine..."
"...• Chef Lawrence Kocurek presents a whole fish preparation class with hands-on instruction, recipes, and a buffet. $75 per person at www.kocurekfamilycharcuterie.com..."
"...Smokey Denmark Sausage, Austin Hot Sausage, Kocurek Family Charcuterie, Dai Due Butcher Shop, Salt & Time Salumi, Dewberry Hills Chicken Baked Goods..."
"...6) Kocurek Family Charcuterie: Cheek to Cheek terrine The name may be firmly tongue-in-cheek, but the Kocureks' rustic terrine of local beef and pork cheeks had my taste buds dancing...."
"...A little early for our reservation, we started with bubbles and charcuterie in the entrance bar. Chef and partner Lawrence Kocurek's initial buzz in Austin food was largely on the strength of his charcuterie, first at the HOPE Farmers Market as the co-owner of Kocurek Family Artisanal Charcuterie, and later as the chef de cuisine at TRACE..."
"...5) Austin Charcuterie Takes Off in a Big Way Noble Pig, with lines of eager diners out the door, added a deli and a charcuterie case and doubled its seating; Jesse Griffiths of Dai Due, besides rocking the Downtown Farmers' Market, has been conducting hunting and fishing schools to teach traditional techniques, writing a book, and planning a storefront location; and after a year of growth and expansion, Kocurek Family Artisanal Charcuterie announced at year's end that it is suspending operations...."
"...I was pleased to get the chance to try the excellent wood-fired Bola Pizza (453-7223, www.bolapizza.com) created by caterers Christian and Jamie Bowers in their portable wood-burning oven. It's really marvelous – a crisp, toasted crust topped with homemade sauce, local herbs and vegetables, cheeses from Antonelli's Cheese Shop, and salumi and charcuterie from Salt & Time and Kocurek Family Artisanal Charcuterie..."
"...• May classes at Kocurek Family Artisanal Charcuterie include Whole Red Deer butchery with venison sausage techniques ($85, May 16) and Seafood Charcuterie ($75, May 23). Reserve at 291-4461 or firstname.lastname@example.org..."
"...Their shop features a majority of American artisanal cheeses and is the perfect addition to the foodie corner in the heart of the Hyde Park neighborhood. The newest creation from Kocurek Family Artisanal Charcuterie (www.kocurekfamilycharcuterie.com) is Lawrence Eugene Kocurek III (6 pounds, 8 ounces; 19 inches), who made his debut Feb..."
"...Local filmmaker Christian Remde has completed another short for his Twelve Films Project (see "That Time of the Month," Screens, July 15). Check out his documentary about charcuterie and techniques used by chef Lawrence Kocurek, owner of Kocurek Family Artisanal Charcuterie, at www.vimeo.com/26989733, and look for Kocurek products at farmers' markets all over town...."
"...• Kocurek Family Artisanal Charcuterie offers a five-course dinner showcasing various cuts of pork at the Swoop House (3012 Gonzales). $75 per person, BYOB..."
"...She'll be behind the counter through Saturday, June 26, if you'd like to drop in for cupcakes and a chat... Considering pork ribs for the Fourth of July menu? Kocurek Family Artisanal Charcuterie has a limited supply of Richardson Farms pork ribs available for the holiday..."
"...• Chef Lawrence Kocurek of Kocurek Family Artisanal Charcuterie will present a class on how to transform duck and pork into a variety of pâtés and terrines. The hands-on class is $65 per person; make reservations at 291-4461 or email@example.com..."
"...Sauerkraut: Lawrence Kocurek (Kocurek Family Artisanal Charcuterie, Trace, Counter 3. Five..."
"...• Chef Lawrence Kocurek presents classes in curing meats ($75; June 13) and French sauces ($45; June 20). Both include a charcuterie buffet and wine..."