"Butchery to BBQ": A workshop with Berlin Reed!

May 12, 2012 at 07:00 PM
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The renegade traveling chef and butcher behind The Ethical Butcher project is heading to Montreal for a full weekend of cutting, curing and cooking!! On Saturday, May 12, join Berlin Reed as he guides an eager crew of Montreal meat-eaters in breaking a whole pig carcass into cuts ready to be grilled and sauced at the Whole Hog BBQ on Sunday, May 13!

All participants in the workshop will have a hand in preparing cuts for Sunday’s festivities. Everything from knife skills to boning and curing to marinating will be covered as this unique workshop and dinner shows the full spectrum from whole animal to tender, smoky decadence.

Using a humanely-raised, local pig, Chef Berlin will lead participants in dry-rub techniques, homecuring bacon, quick-searing and slow-cooking on the grill and share secrets to heavenly sauces. At the end, everyone will get to take home their very own slab of bacon!

At Sunday’s BBQ, expect to see grilled chops, pulled pork, fresh grilled ham steaks, ribs and more! Drawing from his Alabama roots and travels through the American South, Chef Berlin will bring the heat with a perfect array of sides and sauces to make your barbecue experience memorable. From GF cornbread and fresh baked rolls to sop up your sauce, to bright crisp slaws and homemade pickles to keep your palate ready for the next bite, this will be one day you won’t soon regret.

Sign up for the whole shebang!! It is surely the best deal and a rare opportunity to not only follow your meal from farm to plate, but to participate in each stage of its journey!

As usual, the workshop registration is very limited, so email us at [email protected] to secure your spot. The class will begin promptly at 8pm and cost $40.

Reservations are ALSO required for the BBQ ($30), which will begin at 6pm and run through the evening. Sign up for both events ($60) and save money!

We hope to see you there!!!

Posted April 25, 2012