Jack will assist James Beard and IACP award-winning author  Adam Danforth, as he leads an exclusive workshop on the subject of nose-to-tail butchery and heritage breeds.

Adam will explain his nose to tail philosophy and his ethos of eating "less meat, but better meat," in a joint workshop for the Copenhagen Food Festival and the Truffle Hunters Guild. Together they will disassemble a special heritage breed and discuss the re-emerging craft of butchery.  That evening, their extraordinary cuts will be transformed into deliciously prepared dishes for tasting.