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Pig Butchery, fundamentals workshop (sold out), Chef Devin Marhue

March 28 @ 10:00 am - 3:00 pm

| $160

“If you’re going to kill the animal, it only seems polite to use the whole thing.” So said nose-to-tail movement founding father Fergus Henderson in his 2004 book The Whole Beast. Today we’ll go “whole hog” with Chef Devin and special guest, Andrew Muckleston, of Muckleston & Brockwell Butcher Shop. He’ll demo the breakdown of half a pig and have us working hands-on with a variety of cuts to make a number of refined and really delectable dishes. Join us for an incredibly unique and informative workshop. The menu today will be:

Gnocchi Marinara I fennel pork meatballs I parm fricco

Prosciutto Wrapped Pork Tenderloin I bourbon cranberry compote I beemster polenta I braised kale

Pork Schnitzel I roasted fingerling potatoes I le coprin mushroom sauce I roasted heirloom carrots

Maple Confit Apple I vanilla mascarpone ice cream I pecan streusel crumble


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March 28
10:00 am - 3:00 pm


The Urban Element
424 Parkdale Avenue
Ottawa, Ontario Canada
+ download map & directions (PDF) + Google Map
Aside from street parking in our neighbourhood, we have limited parking at our venue. For both public and private events, please enquire. We are happy to guide you to the most convenient options!

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