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Event
Slow Food Hudson Valley Presents; The Fifth Annual Snout to Tail
Meet and talk to the farmer, the butcher, the sausage-maker and the chef(s) on April 6th as we go from pasture to table. Included will be a butchering demonstration of the lamb, and upon request, certain cuts will be customized.
The chefs will cook lamb three to four ways for everyone to taste, with accompaniments. Yes, thats right; you will have the opportunity to eat up to four small plates (not so small) which will include individual plates of a sausage, a chop and boneless leg.
Each attendee will go away with up to a pound of sausage or another item. In addition, all the meat that is not consumed during the event will be for sale.
Youll meet the farmer Erin Bradt from the Helder-Herdwyck Farm in East Berne, NY, that sustainably raises some of the best lamb in the Hudson Valley. To learn more about the farm, go to their website http://www.helderherdwyckfarm.com/. This lamb is very special. Space is limited to 15 guests.
The current slate of chefs includes: butcher and chef extraordinaire Tom Schneller, charcuterie master Chef John Kowalski and fine dining Chef Daniel Turgeon.
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LocationMontgomery Place Orchards (View)
8 Davis Way
Red Hook, NY 12504
United States
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