Chef Dylan has returned from his trip to Spain and he’s ready to go hog wild at their next event. Picture this: a pig roast with a full suckling pig as the centerpiece—chef’s selection of passed tapas, and sides-and-sauces mixed & matched. Chef will demonstrate the art of carving a pig—nose to tail—tableside and share his knowledge of each cut, butchery techniques, and savory tasting notes.
To add to this walk-around feast, porron pairings will be flowing throughout the evening, along with live music to keep the party going well into the night.
Find more information here.