Baltimore Chefs Got the Cure — Cure Camp

No, it was not a spa camp to cure an illness! It was an intense butchering tutorial led by the Four Seasons Hotel’s Master Butcher, Marc Pauvert. To date, Cure Camp has been held in 16 cities with Kansas City, Palm Beach, Las Vegas, and Toronto on the horizon. Sponsors have been Creekstone Farms, Hudson Valley Duck Farm, and most recently here in Baltimore, Fells Point Wholesale Meats.
Over forty chefs arrived at the Baltimore Country Club for the free two-day event. Chef Mike Sullivan of Creekstone Farms taught in-depth classes on the fundamentals of butchering and how to cure meats and create charcuterie. Erik Oosterwijk, a butcher and partner in Fells Points Wholesale Meats, discussed how important it is to start with quality meats and poultry like Elysian Fields lamb, Creekstone Farms Beef, and Smart Chickens. Smart Chickens are raised without any animal byproducts, antibiotics, or hormones and are 100 percent all-natural.  Rather than being pumped with non-potable water, the chickens are processed using purified cold air.
Marc Pauvert and Mike Sullivan are on a mission to bring back the lost art of butchering to eager chefs across the country. Pauvert, by the way, will be competing in team USA in the World Butchering competition in Australia in November.

About the Author

DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara at 410-486-0339, or visit, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

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