PIGSTOCK Traverse City
Three days of food mayhem!
This is a professional chefs and food professionals only event.
We'll be going "whole hog" on Michigan Mangalitsa pigs, from slaughter to seam butchery, to charcuterie and cooking/pastry.
Event will be October 31 to November 3 at NMC Culinary Institute/Hagerty Center.
Sunday, October 31st - Pre-event at Bayshore Resort
Possible...
[read more] PIGSTOCK Traverse City
Three days of food mayhem!
This is a professional chefs and food professionals only event.
We'll be going "whole hog" on Michigan Mangalitsa pigs, from slaughter to seam butchery, to charcuterie and cooking/pastry.
Event will be October 31 to November 3 at NMC Culinary Institute/Hagerty Center.
Sunday, October 31st - Pre-event at Bayshore Resort
Possible area tour in afternoon, depending on arrival schedules
Check-in, packet pick-up: 4-6 pm
Cocktail Social Hour 6-8 pm, featuring Hors d’oeuvres and local beers & wines
Monday, November 1st - Day 1 Bakers Green Acres, Marion Mich - Home of Michigan Mangalitsas
Transportation by Celtic Bus - Pickup at Bayshore Resort
Farm Tour
Feeder and breeder operations and protocols
Slaughter of six pigs
Breakfast at farm: Locally produced fruit, bread & rolls, courtesy Mark & Jill Baker
Meals catering by The Cooks House :
Lunch: Cassoulet
Dinner: Pig Roast
Tuesday, November 2nd - Day 2 Great Lakes Culinary Institute & Hagerty Center
Offal, Fresh Sausages, Head Cheese
Head & Leg Removal
Cleaning, Preparation, and Cooking of All Internal Organs
Brains
Tongues
Lungs
Kidneys
Livers
Spleens
Hearts
Fresh Sausages
Blood Sausage
Tongue Sausage
Two Kinds of Head Cheese
All of this becomes lunch!
Dinner at Trattoria Stella - Transportation by Celtic Bus
Wednesday, November 3 - Day 3 Great Lakes Culinary Institute & Hagerty Center
Seam Butchery, Wet & Dry Curing, Fermented Dried Sausages
Lardo
Dry Cured Ham - Brian Polcyn
Wet Cured Belly
Bacon
Pancetta
Wet Cured Ham
Fermented Dried Sausages - Rey Knight
Lunch: Christof and Isabel Wiesner & Tony Maile
Final Guest Chef's Dinner - details to be announced soon!
Brian Polcyn will be doing a demo, along side other chefs.
