"NOSE TO TAIL, BACK TO BELLY"
Chefs and Farmers Share Methods for Getting the Most from Sustainably Raised Meats
Watch, learn and taste house-cured meats, sausages, hot dogs and other specialty products crafted from locally raised beef, pork and lamb.
Charles Giunta of Giunta Meats at Reading Terminal Market
Michael McNally, Chef/Owner of London Grill
Ian Moroney, Chef/Owner of Pumpkin Restaurant
Linda Geren, farmer from Highview Farms
Brooks Miller, farmer/salumeria maker from North Mountain Pastures
Monday, June 28, 2010
5:30 p.m. - 8:00 p.m.
Reading Terminal Market
"La Cucina at the Market"
51 North 12th Street
Philadelphia, PA 19107
$20 - General Public
$15 - Farmers and PASA Members
Sponsored by the Pennsylvania Association for Sustainable Agriculture