SLOW FOOD NOSE TO TAIL EATING: PIG BUTCHERING DEMONSTRATION AND TASTING
Institute of Culinary Education
NY, NY
Witness Master Butcher Rudi Weid break down half a carcass of a sustainably raised, heirloom pig (raised on Tamarack Farm in Vermont)into primals, sub-primals, and , ultimately, roasts, portions, and by-products. This special demonstration and tasting will benefit Slow Food Harvest Time programs in schools in East Harlem and Williamsburg, Brooklyn. In this world of "boxed" meat, this is a truly unique demonstration. As Master Butcher Rudi unsheathes his knives and works from head to hind-quarter, he will describe each section, cut, and muscle in this real time Pork Chart illustration. And, while Rudi works on his half of the pig, you will savor roast, seared, and grilled tastes from our half accompanied by local brews.
Note: This event, graciously hosted by ICE, will benefit Slow Food Harvest Time good food education programs at shools in East Harlem and Williamsburg, Brooklyn.
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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Sales have ended for this event. Tickets may still be available at the door.
Look for more Slow Food NYC events.
And visit www.slowfoodnyc.org and click on the Snail of Approval to find the "slowest" restaurants, bars, food markets, and wine, beer, and spirits shops in NYC. |
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Dates
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| Start: | Sunday Nov 16, 2008 2:00 PM | | End: | Sunday Nov 16, 2008 5:00 PM |
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Prices
Location
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Institute of Culinary Education
50 West 23rd St.
NY, NY 10010
United States |
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