Friday, March 9, 6:30 pm – Small Footprint, Big Flavor: A Dinner of Sustainable Grass-Fed Meats

Some people proclaim that free-range, grass-fed animals taste differently from conventionally produced meats and that once you try sustainable meats you won’t want to go back.  Join The Museum of Science at Le Cordon Bleu College of Culinary Arts Boston at 215 First Street in Cambridge as special guest chefs showcase their recipes in a four-course dinner featuring organic lamb, beef, pork, and chicken. It’s an ideal way to taste the difference for yourself. Also hear from them about raising animals sustainably and how what they eat and where they live affects the flavor of the meat they yield. Menu details and more event information available at

Price ($70 for four course dinner, including tax and gratuity, but beverages not included) also includes a voucher for discounted Exhibit Halls admission, applicable for entry to Meaty Matters. Purchase tickets in advance at  Sponsored by Le Cordon Bleu, College of Culinary Arts. Sustainable meats provided by Whole Foods Market.