Slow Food Hudson Valley's Fourth Annual Snout to Tail
This popular fourth annual event from Slow Food Hudson Valley is a unique opportunity to observe and participate in the creation of myriad pork products, led by expert chefs.
Any participants who arrive at 9:00am the first Saturday will have the opportunity to see a pig butchered by author, chef and butcher Thomas Schneller. His lecture and pork fabrication are always enjoyed by all those that attend, but those who choose not to observe this part of the process are welcome to arrive at 11:00am instead.
At that point Chef John Kowalski will begin to prepare the pork, turning it into garlic sausage, guanciale, bacon, Wisconsin-style smoked cheddar and jalapeño sausage, smoked hams, smoked ham hocks, smoked pork loin and a pȃté or terrine to take home, along with a few surprises. Chef Kowalski will be recreating some of the recipes from his well-known book The Art of Charcuterie. There will also be opportunities for some hands-on experience.
Chef Dan Turgeon is an extraordinary chef with a wealth of cooking experience, including restaurants at the Culinary Institute of America. Chef Turgeon will prepare the lunches and the tastings.
Included with event admission is a pound of product to take home, both Saturdays, with an opportunity to purchase more meat as available. In addition, each guest will enjoy lunch featuring the meat fabricated or processed during the demonstrations, along with other products from local farms.
Date: March 17-24, 2018 9:00 AM
Location: The Kesicke Farm | 229 Middle Road, Red Hook, NY 12432
Event website: slowfoodhv.org