Butchers, restaurateurs, and chefs all gathered this week to soak up the knowledge from Butcher and Charcutier Michael “Sully” Sullivan, and The Red Beard Butcher Thomas (T.C.) Turner, master butcher, of Creekstone Farms. Cure Camp has been around for a decade and is designed for chefs to refine their skills, connect with peers, and acquire insights into the art of butchery and meat curing.
