If you are pig crazy like me, but don’t know the difference between primal and offal, you might want to stop by Andrew Michael Italian Kitchen on Saturday for a lesson from a pro.
David Newman, who teaches meat science at North Dakota State University in Fargo, will lead a butchering seminar from noon to 2 p.m. to explain (and demonstrate) how to break down a pig for nose-to-tail cooking. The seminar is free, and registration is not necessary.
“If the weather is good, we do it outside,” said Nick Talarico, who manages the restaurant on Brookhaven Circle. “And David usually ends up raffling the meat he cuts.”
That’s a nice prize, because the demonstration pig will be a heritage Berkshire supplied by Newman’s parents, Mark and Rita, who own and operate Newman Farm in the Missouri Ozarks. Newman Berkshires are a staple for chefs Michael Hudman and Andrew Ticer, who are well known for their inventive dishes utilizing every part of a pig.
Saturday’s demonstration dovetails with nose-to-tail dinners on Friday and Saturday nights, an annual weekend event with seven courses and wine pairings from Joe‘s Liquors. “This year, Andy and Mike are challenging themselves and doing the courses in order,” Talarico explained. “So the first course starts with the nose, and the last course ends with the tail.”
As of Thursday, there were a few reservations left for the dinners, priced at $100 per person. But hurry if you’re interested, as the nose-to-tail dinners always sell out.