I was lamenting the fact that there were no whole hog butchering classes in Los Angeles, while San Francisco and New York seem to be swimming in them. I mentioned it to Neal Fraser (owner Grace Restaurant and BLD), who offered to hold a private butchering demonstration at his home. Actually he said, “I can butcher a hog with my eyes closed.”
So we’re buying a locally sourced hog and Neal will butcher it for an intimate group of ten, answering any and all questions. Interested? Sign up on the Event Sign-Up Page. UPDATE: — SORRY, THE EVENT IS COMPLETELY FULL. To sign up for notification of future events, subscribe to the Opa’s Craft Mailing List.
SUNDAY, AUGUST 15, 2010
2:00 – 4:00 p.m. Beverly Hills, California
The cost for the event is $150 per person. Each attendee will get to take roughly ten pounds of local farm raised pork home with them. Light hors d’oeuvres, refreshments and an apron are included.
BTW — Neal won Iron Chef America when the secret ingredient was — wait for it — pork! So it should be fun.