Are you a home cook who’s already mastered the art of baking and pasta making and is ready to tackle the next culinary challenge? Why not learn how to butcher a beast? It can’t be that hard, right?
On Saturday at the Art Institute, Ocean Room Chef de Cuisine Nathan Thurston will demonstrate his butchering skills. Not only will he break down a whole hog, he’ll teach you how to use every part of the pig, from snout to tail. So, if you’re anxious to know what to do with pig trotters and hog’s head, this is the class for you.
Thurston is a big proponent of the farm-to-table philosophy. He utilizes acres of fresh vegetables grown on Johns and Wadmalaw islands, and he buys steers from MiBek Farms in Barnwell and pigs from Caw Caw.
The demo takes place Sat. Sept. 10, 10 a.m.-2 p.m., at the Art Institute of Charleston, 24 North Market St.
The event is open to the public and is free to attend, but space is limited to 25 people. Email Chef Eric at email@example.com to reserve yourself a spot at the butcher’s table.