When: Sat., March 18, 10 a.m.-4 p.m. and Sat., March 25, 10 a.m.-4 p.m. 2017
A “Slow Meat” event at Kesicke Farm will include demos with three Culinary Institute of America chefs. The chefs will break down the animals and demonstrate many cooking and preserving techniques, including sausage making, curing and hot smoking. Included in the ticket price are tastings, a lunch each week that will include pork or lamb, and an opportunity for some hands-on experience.
Price: $70/$125 both Saturdays