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Be one of the lucky 25 attendees to enjoy a special tasting menu of varied and unusual meats in celebration of the release of the meatiest book to hit shelves this year – Primal Cuts: Cooking with America’s Best Butchers. Executive chef Brad Farmerie will prepare recipes that he contributed to the book – think boar, pig head terrine with foie gras, kangaroo and venison – each paired with wine, while author Marissa Guggiana will mingle with guests and share insights. Take home a signed copy of the book, which is chock-full of recipes, techniques and philosophies of 50 of America’s best nose-to-tail butchers.
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