Tim LaBant, Chef and owner of The Schoolhouse at Cannondale Restaurant provides a comprehensive how-to on carving a full pig. We’ll also discuss benefits of the different cuts of meat, and how best to prepare and cook them.
Soft drinks and rustic and seasonal farm to fork lunch will be available throughout the event. Feel free to BYOB to share and swap to keep things interesting!
*$45.00 per person, due with reservation. Please RSVP to rthorpe@schoolhouseatcannondale.com before March 12.
