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Date(s) - 04/06/2019
10:00 am - 3:00 pm


Butchering, Sausage Production and Cooking

When: Saturday April 6th, from 10:00 AM to 3:00 PM

Where: Montgomery Place Orchards 8 Davis Drive, Red Hook, NY

Cost: $110

To purchase tickets to this event, please go to the link below. Tickets are limited.

This popular fifth annual event from Slow Food Hudson Valley is a unique opportunity to observe and participate in this special event with a rare breed of lamb. In addition, Erin Bradt, the farmer will be there to talk about her rare breed of sheep and to answer any questions.

Participants who arrive at 10:00 AM Saturday will have the opportunity to see a lamb butchered by author, chef and butcher Thomas Schneller. His lecture and lamb 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 lamb, turning it into fresh sausage. Chef Kowalski will be recreating a recipe 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 along with Chef Kowalski will prepare the lunches and the tastings.

Included with event admission is a pound of product to take home 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 as accompaniments. .

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