our next event will be:

“High on the Hog”
October 7th, 2010 at 7:00 PM
Engine 11 (upstairs), 30 North Ave Northeast
Atlanta, GA 30308

about the dinner:

Our first Demo-Dinner will feature an array of live Butcher Demonstrations and a four-course meat-centric feast. The night will illustrate nothing but the finest product, with local, fresh, and sustainably- sourced meat on display. The evening will start with complimentary cocktails featuring bacon-infused Bourbon and some unctuous snacks provided by The Spotted Trotter. Then, we will move into a full, three-animal butchery demonstration and four-course dinner. The demonstration will feature the breakdown of a Hog, Lamb, and Local Georgia Rabbits. The Hog breakdown will feature a Gum Creek Farms pig, butchered by James Beard nominated Chef Dan Latham and information from the farm owner Tommy Searcy. Border Springs Farms will provide the Lamb, butchered by Restaurant Eugene and Holeman & Finch Chef de Cuisine Ryan Smith. Finally, Kevin Ouzts, Owner and Executive Chef of The Spotted Trotter, will prepare the Rabbits from Bullard Farms. After the demonstrations, the chefs will prepare a dinner featuring the freshly-cut meat, accompanied by the best of Georgia’s seasonal harvest.

Three ticket prices will be available - nothing complicated - “It’s as easy as sliding off a greasy log backward”:

  1. Four course dinner with wine or cocktail and butchery demonstration - $75
  2. Four course dinner with two (2) wine or cocktails and butchery demonstration, Streak O'Lean T-shirt, and Spotted Trotter charcuterie - $100
  3. BOH Industry Dinner - Are you part of the Back of the House? Chef, Line Cook, or Farmer? Click here.
  4. Slow Food Member - Click here.
  5. "I can't make it, but I still want a shirt!" Click Here.
“Because it was difficult to preserve much of the meat, fresh meat was often shared with neighbors who were always willing to reciprocate. Many called this time of living “high on the hog.”

- An Old Country Boy