Teams of local farmers and chefs – led by regional and national experts in their cut or dish – will provide instruction and share knowledge in the respectful harvest and preparation of humanely raised animals. Local vegetable farmers and food artisans will add regional flavors and create new ones. There will be constant outdoor cooking, sampling and learning for all who attend.
The Butchery – or “Boucherie” in French – is an age-old tradition. Friends, neighbors and family members gather to help butcher livestock and preserve meat in the fall, assuring that all parts of the animals are used for sustenance. Extra hands are needed and welcome.
November 8 & 9
Friday: Noon to 5 p.m.
Saturday: 6:30 a.m. to 6:30 p.m.