[On Food, Drink, and Meat] This little piggy went to dinner, by Ted Whipp for...
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Jamie Waldron
Mar 24, 2010, 6:18:49 PM3/24/10
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Forget tableside cooking. At this special event a butcher will carve a fully dressed pig.
That's before dinner. And it's all part of the evening's entertainment for food aficionados interested in learning about the famed heritage Berkshire breed, finding out just what part of the pig a pork chop comes from and then enjoying and tasting it, too.
The special event Berkshire Pork Butcher Demo and Tasting Menu in the Buddha Room at Chanoso's, 255 Ouellette, on Sunday includes a five-course gourmet dinner with special wine pairings for each course. The cost is $100 per person, including wines.
The pig already comes dressed, not cooked, but ready for carving, Chanoso's co-owner Mark Boscariol explains.
"It's another part of the culinary preparation work people don't get to see," Boscariol said of the attraction.
"He's going to break the animal down and they can see where the parts come from," Boscariol explained of the effort planned with Jamie Waldron, a butcher who's worked in this area.
Now at the specialty food and butcher shop, Cumbrae's, in Dundas, Waldron said he'll bring one side or half of a Berkshire pig, including the head, raised near Stratford. The retail chain near Toronto works directly with farms and specializes in farm-raised, handmade food items.
The appeal of the butcher event is simply the learning experience, Waldron said. People want to know more about their food, including the cuts of meat, how they're used and how to prepare them, he said.
"It's quite positive," Waldron said of the reaction to such events, including one with lamb he demonstrated when he worked in this area.
The event includes Dennis Sanson, whose McGregor-area winery, Sanson Estate, offers locally produced foods such as natural beef and heritage pork items for sale. Sarah Dewar, a sommelier, has helped select wines that include local vintages.
Chanoso's chef Ted Dimoglou will be busy with the crew in the kitchen, including preparing the pork chops cut by Waldron in time for the dinner menu.
"I think it's awesome," Dimoglou said of the event. "It's something fresh and new."
Besides, he said, he gets to make interesting items such as the dessert with fried pigskin, a special strudel baked with walnuts and crackling skin and topped with honey ice cream.
Organizers caution space is limited. Contact Chanoso's at 519-254-8530.
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Posted By Jamie Waldron to On Food, Drink, and Meat at 3/24/2010 06:17:00 PM
That's before dinner. And it's all part of the evening's entertainment for food aficionados interested in learning about the famed heritage Berkshire breed, finding out just what part of the pig a pork chop comes from and then enjoying and tasting it, too.
The special event Berkshire Pork Butcher Demo and Tasting Menu in the Buddha Room at Chanoso's, 255 Ouellette, on Sunday includes a five-course gourmet dinner with special wine pairings for each course. The cost is $100 per person, including wines.
The pig already comes dressed, not cooked, but ready for carving, Chanoso's co-owner Mark Boscariol explains.
"It's another part of the culinary preparation work people don't get to see," Boscariol said of the attraction.
"He's going to break the animal down and they can see where the parts come from," Boscariol explained of the effort planned with Jamie Waldron, a butcher who's worked in this area.
Now at the specialty food and butcher shop, Cumbrae's, in Dundas, Waldron said he'll bring one side or half of a Berkshire pig, including the head, raised near Stratford. The retail chain near Toronto works directly with farms and specializes in farm-raised, handmade food items.
The appeal of the butcher event is simply the learning experience, Waldron said. People want to know more about their food, including the cuts of meat, how they're used and how to prepare them, he said.
"It's quite positive," Waldron said of the reaction to such events, including one with lamb he demonstrated when he worked in this area.
The event includes Dennis Sanson, whose McGregor-area winery, Sanson Estate, offers locally produced foods such as natural beef and heritage pork items for sale. Sarah Dewar, a sommelier, has helped select wines that include local vintages.
Chanoso's chef Ted Dimoglou will be busy with the crew in the kitchen, including preparing the pork chops cut by Waldron in time for the dinner menu.
"I think it's awesome," Dimoglou said of the event. "It's something fresh and new."
Besides, he said, he gets to make interesting items such as the dessert with fried pigskin, a special strudel baked with walnuts and crackling skin and topped with honey ice cream.
Organizers caution space is limited. Contact Chanoso's at 519-254-8530.
--
Posted By Jamie Waldron to On Food, Drink, and Meat at 3/24/2010 06:17:00 PM
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