:: BUTCHER & PIG, MEET CHEF
January 24 TWO DEMONSTRATION CLASSES AND DINNER Saturday, Noon $250.
Sutter Meats and Good Stock Farm team up for
a full day of butchery and cooking. Join us for this unique
opportunity to witness and learn how to transform fresh local product
into restaurant-quality dishes. Watch and learn the behind-the-scene
techniques of Terry Ragasa while he butchers a farm-raised pig at Sutter
Meats in Northampton. You’ve seen these cuts in his cases, but what to
do with them? Next stop is Good Stock
Farm in Hatfield where Chef Sandy D’Amato transforms these gems into
delicious dishes using a variety of cooking techniques. We sit down at
the Good Stock family
table to enjoy a feast by the fireplace and have a new appreciation for
the journey taken by the food to our plates. After the exciting day of
watching two craftsmen at work, we say good night with a packet of the day’s recipes along with a package of fresh meat from Sutter to work with and cook at home.
:: PIG MENU
Braised Pork Gulyas Soup with Caraway Spaetzle
Grilled Asian Pork Skewer Salad with Cremini Mushrooms, Spicy Peanut Sauce
Rolled and Roasted Porchetta-Style Shoulder Focaccia Sliders
Baked Bistro-Style Pork Cabbage Rolls
Cold Mapleline Farm Milk and Warm Maple Bacon Chocolate Chip Cookies
The
cost for this full day of all things “pig” is $250. and includes two
demonstration classes plus a festive dinner with wine and beverages.
Transportation between the venues is not included. There is free
parking in the lot behind Sutter Meats and in the driveway at Good Stock Farm.
· Noon to 2pm: Sutter Meats Demonstration (65 King Street in Northampton, 413.727.3409)
· 2:30 to 5:00: Good Stock Farm Demonstration (154 Main Street in Hatfield, 413.247.6090)
· 5:30: Good Stock Farm Dinner
Please contact Good Stock Farm for reservations—space is limited. We hope to see you there!
· GOOD STOCK FARM 413.247.6090
