snout to tail

DAY 2 – THE FOURTH ANNUAL SNOUT TO TAIL

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Date/Time
Date(s) - 03/24/2018
9:00 am - 3:00 pm

Location
Kesicke Farms

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Butchering, Preservation and Sausage and Terrine Making

When: Two Saturdays March 17th & 24th, from 9:00 AM to 3:00 PM

Where: The Kesicke Farm, located at 229 Middle Road, Red Hook, NY

Cost: $75 per Saturday or $135 for both Saturdays if you choose to attend both.

To purchase tickets to this event, please go to the link below. Tickets are limited.
https://slowmeathudsonvalley.brownpapertickets.com/

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 9:00 AM 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 11:00 AM 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.

We encourage attendees to be at both Saturdayevents, which will allow you to see all the cuts and processed meats being created, along with tastings. If you choose to attend just one week, certain items will not be available; for example, the bacon will not be completed until the second week.

Coffee, tea and cider will also be available, with a couple of baked treats as well. If you have any questions, please feel free to write Rich Vergili at rvergili@earthlink.net.

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