Kick off your 2016 Farm Roast experience sipping on bubbles, while watching Rob Levitt of Butcher and Larder show guests how to breakdown and prepare a culatello, the “little backside” of a heritage breed pork leg.
Rob will cure the loin of this ham for one year and present it at the 2017 Farm Roast! Pastry chefs Leigh Omilinsky of Nico Osteria and Dana Cree of Publican will also be on hand to discuss “snout to tail” baking and share a spread of delicious pastries utilizing this method.
Tickets to the VIP Experience are $100, and include the pre-Farm Roast butchering demo, plus entrance into the Farm Roast. Tickets available here: SlowFoodFarmRoast2016.brownpapertickets.com
VIP start time: 1:00pm
End time: 2:00pm