DeBragga, New York’s Butcher® Showcases the Wonderful Art of Butchering by Hand -

Plus a tasting and cooking lesson by Chef Davide with Salvatore Rizzo

Foodies rejoice! CORE: welcomes back Sal Rizzo of De Gustibus Cooking School as he joins President of DeBragga, New York’s Butcher® Marc Sarrazin for a peek at the wonderful art of butchering by hand! Chef Davide will also share his special tips on how to prepare the most flavorful steaks, along with his recipes for tartares and crostini. You won't want to miss this insider cooking lesson before showing off your own grilling skills for the outdoor season. .

Immediately following the program, members will enjoy an elegant picnic dinner served family style featuring DeBragga's finest dry aged steaks grilled on the terrace and thoughtful wine pairings.

Space is very limited for dinner, so please RSVP today! Please note, dinner and wine pairings will be served with our compliments, cocktails on consumption.

About Marc Sarrazin:
The Sarrazin family has had a long history in the food and hospitality industry. Born in New York, Marc John spent his summers in France at his grandfather’s charcuterie and his grandmother’s café. There he learned at a very young age the importance of quality products and superior service.

As his Dad was building the business and reputation of DeBragga and Spitler, Marc was a keen observer, learning the meat business from him as well as acquiring his intuitive business acumen. He attended Fordham University earning both his BA as well as his MBA. While studying for his MBA, Marc began his career at DeBragga & Spitler, starting from the ground up-as a sales associate, working his way to Vice-President. When Marc Sr. retired in 1992, Marc John was named President of the company.

He spent several years as an adjunct professor teaching Food Purchasing at the New York Technical College in their Hotel and Restaurant Management Department. He has served in various capacities in many industry organizations which support and award scholarships to students studying food service, such as the Societie Culinaire Philanthropique and the Partridge Scholarship Foundation, where he also served as President. He is an allied member of the Hotel Association, The Food & Beverage Managers Association and Club Managers of New York. Marc was recipient of the Lifetime Acheivement Award from the New York Guild of Chefs in 2005 and named Purveyor of the Year for 2001 by the Food and Beverage Managers Association. He currently sits on the Board of Directors for the Culinary Institute of America as a Trustee, and is also a member of the board of the Escoffier Society.

Marc’s passion for food and his commitment to the food service and hospitality industries, coupled with beliefs he had internalized at a very young age - quality products, superior service and integrity - have guided him successfully throughout his career. His leisure time is spent golfing and entertaining friends and family. His pride and joy are his family, comprised of wife Bernadette, and children, Kristen, Eric and Peter.

To learn more about DeBragga, New York’s Butcher® rich history please visit their website here!

About De Gustibus Cooking School by Miele:
Over the course of its thirty-six-year history, De Gustibus Cooking School by Miele has become a nationally lauded culinary institution, beloved for bringing over 1,200 of the world’s most reputable food and wine experts to the eighth floor of Macy’s Herald Square. Founded in 1980 by (now codirector) Arlene Feltman Sailhac, De Gustibus is a culinary destination for New York food lovers and visitors alike. In 2008, Salvatore Rizzo became owner and director of the school. Rizzo, a host extraordinaire with food and wine “in the blood,” is a passionate educator who has traveled and dined worldwide. Rizzo is committed to bringing the greatest culinary talents on board to demonstrate and serve a featured menu for audiences, imparting tricks, techniques and stories galore. “I’m delighted to continue the tradition of showcasing established chefs, rising stars, and world-class sommeliers to food and wine lovers. Our classes give guests access to the most buzzed-about names in the industry, who share their insights in an intimate, interactive setting. The demonstrations are a magical experience, with wonderful food, company, and custom-paired wines, “ says Rizzo.

Classes are held in a state-of-the-art kitchen built in 2015, and designed by Warren Red with appliances by Miele and cabinetry by Poggenpohl. Screens capture the action on stage while long, communal tables provide the audience with a classroom experience. The school can accommodate up to 70 guests for a truly unique experience where participation is highly encouraged, as they watch the host chef prepare dishes, ask questions, sample the 5-course menu, sip on carefully selected and paired wines, and take home recipes to recreate at home. Since its inception, De Gustibus has procured leading food and wine experts such as Daniel Boulud, Anthony Bourdain, Mario Batali, Lidia Bastianich, Bobby Flay and Rachael Ray. The pantheon of chefs who have graced the school and paved the way for new talent, is proudly displayed on the the school’s gallery wall.

Wines sponsored by:
newton wine terrazzas wine smoke tree wine