Eating Nose-to-Tail: The Whole Animal Movement
Premium tickets are sold out but General Admission tickets to the panel discussion are still available.
Chris Cosentino, Executive Chef and Partner, Incanto; Winner, "Top Chef Masters"; 2013 James Beard Award Nominee
Ryan Farr, Co-owner, Chef and Butcher, 4505 Meats
John Fink, Chef, The Whole Beast
Tia Harrison, Co-founder, The Butcher’s Guild; Co-owner, Avedano’s Meats; Executive Chef, Sociale
Marissa Guggiana, Co-founder, The Butcher's Guild; Author, Primal Cuts: Cooking with America's Best Butchers - Moderator
Beef tongue, calf brains, pork trotters. In the past, these meats were often left on the cutting room floor. But lately we've seen cooks growing more creative and eaters more adventurous. Have you ever wanted to know how to break down a pig like the pros, or wondered what to do with those offal bits that you have left over?
Time: 6 p.m. check-in, 6:30 p.m. program, 8 p.m. demo and tasting party
Cost: General: $20 non-members, $12 members, $7 students (with valid ID); Premium (includes priority seating at the panel and access to the all-inclusive butchering demo and tasting party): $55 non-members, $40 members
Also know: Photo credit: 2010-2013 Alyson Thomas of Drywall Art