This year Slow Food Hudson Valley’s 5th Annual Snout to Tail event takes on a whole new look.
Instead of being a two-day event, it’s a much more accessible one day experience.
Look forward to spending Saturday April 6th at Montgomery Place Orchards in Red Hook NY, with “some of the best lamb I have ever consumed” according to Slow Food Hudson Valley’s Co-Chair Rich Vergili.
The day will start out with a butchering demonstration of a lamb with butcher and “chef extraordinaire” Tom Schneller.
If you’re partial to, or curious about a certain cut, it’s possible that Chef Schneller will be able to demo that for the group.
Chef Daniel Turegon will be cooking up the lamb 3-4 ways for everyone to enjoy along with accompaniments. You’ll be enjoying plates of lamb sausage, chops and boneless leg.
Along with that, each attendee will get up to a pound of sausage or another cut to take home. If that’s not enough for lamb die-hards, there will be additional cuts to purchase.
During the event, you’ll have the chance to meet and talk everyone involved in the process.
Farmer Erin Bradt from the Helder-Herdwyck Farm in East Berne, N. Y who raises the lambs, will discuss running a holistically managed, pasture-based small family farm, sustainably producing heritage meats and pastured eggs. The Herdwick lamb is raised by only 2 farmers in the United States at this time. This rare breed is traditionally bred and raised in the Lake District in Cumbria, England.
While Chef Schneller wields his knives, and Chef Turegon cooks, Chef John Kowalski will be offering a hands-on demonstration of the art of sausage making.
Because this is such an extraordinary opportunity to learn about and taste Herdwick lamb, this event is strictly limited to 15 guests.
Tickets are $110 and available at Brown Paper Tickets.
Don’t miss out on this unique experience!
Saturday April 6, 2019
10:00 AM-3:00 PM
Montgomery Place Orchards 8 Davis Drive, Red Hook NY
For more information contact Rich Vergili