the irresistible fleet of bicycles

butchering workshop at sub edge farm

Leave a comment

11-alimenti,carni_ovine,Taccuino_Sanitatis,_Casanatense_4182

Join James Beard Award winning chef Jamie Bissonnette and the farmers from Sub Edge Farm for a snout-to-tail pig butchery demonstration.

The demonstration will be relevant to beginning and experienced participants especially farmers, restauranteurs and aspiring butchers interested in learning how to break down a pig into cuts that maximize flavor and value. There will be an emphasis on using the offal and all the parts of the animal.

Following the demonstration, Chef Jamie will serve up some of his signature paella made with fresh Sub Edge Farm ingredients. Black Hog Brewing Company beers, wine and charcuterie will also be served.

Registration
Registration for this event is open at: http://subedgefarm.com/jamiebiss

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s