Sun, Nov 16, 2p – 5pm
WhereInstitute of Culinary Education - 50 West 23rd St., Manhattan (
map)
DescriptionWitness Master Butcher Rudi Weid break down a sustainably raised, heirloom pig (from Tamarack Farm in Vermont) into primals, sub-primals, and, ultimately, roasts, portions, and by-products. This special demonstration and tasting, hosted graciously by the Institute of Culinary Education, will benefit Slow Food Harvest Time education programs in schools in East Harlem and Williamsburg, Brooklyn. Master Butcher Rudi will work from head to hind-quarter, and discuss each section, cut, and muscle in this demonstration. While Master Butcher Rudi breaks down his pig, you will savor roast, seared, and grilled tastes of each cut accompanied by local brews. Ticket are available ONLY at
http://www.brownpapertickets.com/event/37144 Slow Food Members - $40 Non-member