Three days of food mayhem - sorry, just had to say that.
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 November 1 to 3 at NMC Culinary Institute/Hagerty Center.
We don't have our brochures put together yet (we're still working on details, but it will rock) if you just can't wait, contact Dave.
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