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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Oct. 16, 2019)
SIUSLAW NEWS | WEDNESDAY, OCTOBER 16, 2019 | 9A Veterans Service Offi cer Veterans, do you need to speak with a Veterans Service Offi cer? Need help with a claim, or VA medical care? Come see Veterans Service Offi ce Mike Miller from Portland Date & Time: October 18, 2019 from 0900 hrs. to 1600 hrs. Location: Disable American Veterans Al Stapleton Hall 1715 21st Street Florence, Oregon 97439 To make an appointment please email to 1976dav23@gmail.com or leave a message 541-991-8014 and we will get back to you. Sponsored by: Disable American Veterans Florence Oregon Chapter 23 Veterans of Foreign War Florence Oregon Post 3232 in Our Community. Thank You. www.edwardjones.com Member SIPC COOKING from page 1A ing out that the animal had been bled for seven days starting point for all the before making its way to his other sauces. I go a step butchers table. “Every time further and introduce can- you buy a package, you ning, we actually pressure see a little bit of red in the can. Then I bring in sausage package, it’s not blood. It’s and charcuterie (prepara- just water and a little bit of coloring from the meat. It’s tion of meats) Lewis is also able to ex- a very dry process.” Anderson talked about pose them to meats that most students would never anatomy, explaining that be able to afford to pur- the higher cuts were more expensive not only because chase. “It’s hard to do when Da- of how tender they were, kota raised beef is the price but because of how easy it it is,” he said. “A lot of peo- is to cook. While an inex- ple can’t afford to eat grass- perienced chef can make a gourmet meal out of a New fed Oregon beef.” However, if students gain York steak, making cuisine the pallet for different qual- out of tongue can be a little ities of beef, and learn how bit trickier. “There’s no good cuts or to economically and re- sponsibly produce it, then bad cuts,” Anderson said. perhaps these styles will be- “The recipes were made for the cuts, the cuts weren’t come more prevalent. “There’s a lot of stuff in made to form to recipes.” Being a cost-effective the media about making the effort to going back to cook means using every- the European model, like thing, which Anderson have a corner butcher,” went into detail on. “I get a pig a week,” An- Lewis said. “It’s going to take a couple of generations derson said while he was re- of people to change people’s moving the oyster, a small, minds on how to shop, how flavorful cut that sits inside to diet. But if these kids the hip. “As for beef, we go learn how to do it, then the through about one quarter next generation can look a week. And then prob- at is as common and make ably 25 chickens a week. We bring in lamb, some that change.” specialty stuff, depending The business of butchery on when it’s in season. It’s “You can see I’m not re- not profitable unless we’re ally cutting into anything, doing $45,000 a week. We just following the natu- do about 100-200 covers a ral seams,” Anderson said night.” while gently guiding his “But $45,000 includes knife across the plank steak. beer and liquor,” Lewis “I’m using my fingers a lot, added. pulling it a part. You’d be “It does,” Anderson said. surprised how much it pulls “Honestly, there’s a lot of a part in your fingers.” cushions on the pasta side. Anderson and Lewis’s Pasta, the margins are ex- class went over a mixture of cellent. They run about 20 anatomy, science and busi- percent of food costs, which ness during the day-long is a lot better than I do.” class, as well as dispelling Anderson explained to some myths. the students that half his “You’ll notice it’s all very job is figuring out how dry,” Anderson said, point- to use ground beef and ground pork. “It’s really easy to sell a steak,” he said. “My job is trying to figure out how to use everything else so that we don’t lose money and waste product. In my restaurant right now, I can’t tell you how much bolog- nese sauce we use right now. Every time some- one wants to take it off the menu, I kick and scream.” There were discussions on different types of breeds, which means a lot to a farmer, but not as much to a butcher. “Beef hasn’t gotten into breeds,” Anderson said Kreations Hair Studio and Massage while slicing through some Mini Pet Mart sinew. “There’s Angus and Mark Brennan Hereford, that makes up Myron Aho 99 percent of the beef, and Jean Ryland then some mixed breeds Florence Sears that have different attri- BJ’s Ice Cream butes. I look at it like, this is really good beef, and this Teresa Lofy is how the farmer got it to Dave and Jeanna Petersen me.” Banner Bank This led to a discussion on wagyu beef, like Kobe. “For wagyu, what is the initial investment like?” Lewis asked. “A lot,” Anderson replied. “And they’re a pain to cut. There was just so much fat. You’re looking for muscle and you don’t know where you are.” Anderson explained that there are always certain types of cuts that are being discovered, such as the tri- tip. “It came out of California and stayed there for a really long time. You’re starting to see it more on the East Coast now. It’s one of those that unless you know what to do with it, which is roast it whole, it’s kind of an- noying to take it out until someone was willing to pay money for it. Once people wanted it, they started tak- ing it out.” And then there was the business of naming cuts. “The beef industry likes to change names just to make it sound exciting and new,” Anderson said. “Sir- loin tips aren’t sirloin. We call them that because they touch the sirloin. Because of that, a customer will it say it sounds delicious.” And will pay more for it. As Anderson and Kyle talked the business of butchery, they ensured that the students knew the tools of the trade, both in butch- ery, and in cooking (always cut with the grain). After an hour’s worth of discus- sion, Anderson handed the knives (and saws) over to the students, who were pro- vided with their own hind quarter to work on. Some kids took Ander- son’s cuts and worked on perfecting them with the help of Lewis, while others worked on the quarter un- der the direction of Ander- son. Bon Appetit After six hours, the class had done the initial butch- ery for the entire cow, all quarters. The walk-in was stacked with hundreds of cuts of beef. Anderson pointed out that, in college, such a class would take a full day just to butcher the hind quarter. “But they powered through it,” he said. “They stayed focus, even with ev- erything I was throwing at them.” And the students didn’t stop there. Right after the cuts were made and stored, the students focused on cooking a gourmet meal, splitting up into sections with each group taking on a specific dish. Lewis bounc- es around from station to station, ensuring quality. “I was running around like crazy helping them out,” he said. “We tried to make it so everything OKTO•FUR•FEST Siuslaw News 7th Annual Florence Wiener Dog Races was a huge SUCCESS! THANK YOU TO OUR PREMIERE SPONSORS: Siuslaw News Florence Event Center Chad E. Clement, D.D.S., P.C. Oregon Coast Magazine Dan Lofy Construction, LLC Scott Ryland Plumbing Siuslaw Signs and Graphics The Shippin’ Shack PRIZE DONORS: SPONSORS: Petersen Auto Detail Custom Profi le Engraving Dachshund Trophies Handyman 101 Construction, LLC Oregon Coast Magazine Siuslaw News KCST RADIO Petersen Auto Detail Aloha Pet Grooming America’s Mattress Wren’s Nest Workshops comes up at the same time. We’ve been prepping since Wednesday, so we knew the cook times.” Anderson added, “It was basically like a commercial kitchen. A couple of the kids seemed pretty confi- dent. I was like, ‘How long have you been in class?’ They answered, “Oh, it’s my first year in culinary.’ So… Wow.” An hour-and-a-half lat- er, a multi-course meal was laid out in the center of the classroom. Lewis walked down the line, describing the menu. “This is the tongue, which went quick,” he said, pointing out to bits of tongue that had been used in tacos with fresh-made tortillas. “So, high schooler ate tongue.” There was risotto made with fresh chanterelle mushrooms, picked by Lewis himself. There was Florentine steak, with the NY and tenderloins sliced perfectly. There was gre- molata (“very old school”), braised greens (“very southern”) and then there was Bavette, made from the flank steak. There were black beans, marinated red onions, “and if this wasn’t enough, we have the hang- er, the oyster. There’s three more meats coming out.” The most popular dish of the afternoon was the sweetbread, which was made from the thymus gland. “We were preparing a lot of those less desirable cuts,” Anderson said. “We’re eat- ing a couple of really good cuts, but also the bad stuff.” As the students were eat- ing, one said, “It sounds gross, but when you eat it, it’s good.” “It’s kind of the rule of things,” Anderson told him. “The grosser it is, the bet- ter it tastes. Nobody is like, ‘That looks disgusting and tastes disgusting, so let’s keep eating it.’” Anderson pointed out that in his restaurant, the afternoon meal would have cost an easy $1,000 to pro- duce. “That Florentine there, we sell that in our restau- rant for $90. This is a ton of food. I mean, they made the tortillas from scratch!” As for the quality of the food, “it was great,” An- derson said. “The steak is cooked perfectly. I’m just amazed.” While the entire meals took hours to produce, the students cleared their dish- es within a matter of min- utes. The pride was evident throughout the room as they looked down at their creations. One student, staring at the Florentine, smiled and said, “I did that all by myself.” SPECIAL THANKS TO: oroptimist Nyah Vollmar – National Anthem Joe Mirvis – Dachshund Trophies Ned Hickson – Game Host Jared Anderson – Photographer Dusty Rhodes – Costume donation Harvest For Education October 19th, 2019 Florence Events Center Doors Open at 6pm • Dinner at 6:30pm No Host Bar Save Th e Date: Octobe r 31, 2020 Hallow iener Races • Live Auction • Silent Auction • Dessert Auction • Pumpkin Auction Tickets & Tables available Banner Bank • Siuslaw News Special thanks to: Siuslaw News and Florence Event Center for inviting us to be a part of Okto-Fur-Fest! We had a great time at the races! Claim Yours today! Contact: Cathy Dietz at 541-902-3519 Sponsored by: OSU -Jeanna Petersen , Florence Wiener Dog Race- Chairperson UW FLORENCE WIENER DOG BOARD MEMBERS: Dave Petersen – Design, Construction and Set-up Trent Petersen, Kevin Cox, Dan Lofy, Myron Aho, David Perris & Jack Hannigan – Set up/ Tear Down Jean Ryland, Debbie McCabe – Raffl e and Mascot Dan Lofy, Shannon Kephart and Pam Hickson - Judges Teresa Lofy & Karen Buckmaster – Registration Jenna Petersen & Glenda Ryall – Doggie Sitters Frankie Jorgensen at 541-999-8292 U of O UCLA 2019 Okto-Fur-Fest Home of the Florence Wiener Dog Races over Awarded in $30,000 hips Scholars in 2019 SWOCC LCC Dirty Dog Gooming- Lisa & Jason Spruce Point Assisted Living Oregon Pacific Bank Peace Health/Kat Rannow LBCC All proceeds go to local Soroptimist of Florence Scholarships & community projects.
