Butcher and chef Kristina Glinoga (Matt's in the Market, Restaurant Bateau, ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised whole carcass (or side of pork). Learn about animal husbandry and welfare, workers' rights (from farmers to meat packers to chefs), and how to utilize every bit of an animal to maximize deliciousness and value. Also covered: how to shop for good meat purveyors and support a healthy local food economy.
Bonus: Take home 2lbs of fresh, housemade sausage, featuring our well-raised local pork.
Deluxe Ticket: $200 includes a 10lbs pork share of delicious, well-raised meat, AND a recipe booklet so you know exactly how to cook all of it to restaurant quality standards!
Heavy hors d'oeuvres and the first round of beverages will be provided, as well as a full bar available for order.