Chew the Fat on Sustainable Butchery
Join us for a special evening in celebration of sustainable and ethical meat practices and whole-animal butchery. Featuring an impassioned group of artisan butchers, chefs, and authors you’ll learn first-hand about responsible sourcing and local farming practices, and be endowed with a new appreciation for the craft.
The event begins with a compelling conversation between industry advocates John Fink of The Whole Beast, Bruce Aidell of Aidells Sausage Company, Tia Harrison of Sociale Restaurant and The Butchers Guild, Kevin Folan of Contimo Provisions, Chef Brian Polcyn, and author Michael Ruhlman.
Following the panel, you’re invited to join us for a reception in our Hestan Kitchen, which includes a book signing, a live butchery demonstration, and a walk-around tasting of artisanal sausages and house-made charcuterie.