PIGSTOCK is a unique day celebrating the mangalitsa pig, a special heritage breed that grows a thick woolly coat similar to that of a sheep. This furry little creature is celebrated the world over for it’s juicy, strong flavour.
Presented by Chef Albert Ponzo, in partnership with Feast On™ and Niagara College, PIGSTOCK is a means to inspire, educate and connect eaters and industry alike with unique, locally raised heritage pork.
This unique collaborative dinner brings together CHEF ALBERT PONZO and CHEF JON VETTRAINO of Backhouse, alongside FEAST ON CERTIFIED CHEFS Jason Bangerter of Langdon Hall, Leona Nyman of Azzurra, Eric Boyar of Six Thirty Nine, Ross Midgley of Ravine Vineyard, Carl Heinrich of Richmond Station, and Laura Maxwell of Le Select Bistro, for a night of revelry around a grande choucroute.
A choucroute is an Alsatian dish of sauerkraut, plump sausages, heritage pork and wild juniper berries. Traditionally, it’s a shared feast with no fixed recipe but instead, infused with tradition and inspired by the land from whence it came.
OCTOBER 23RD, 2017 BACKHOUSE
More chefs being announced soon!
FEATURING CHEF ALBERT PONZO + CELEBRATED BUTCHERY EXPERTS, CHRISTOPH & ISABEL WIESNER
OCTOBER 23RD, 2017 NIAGARA COLLEGE
This full day of workshop is meant for professionals working in food-related businesses—restaurants, butcher shops, farms, grocery stores, bars, breweries, etc.—who want to learn how to safely and successfully incorporate responsible meat sourcing, as well as whole animal butchery and utilization into their business models.
Attendees are not required to have butchery experience, but you do need to work within the food industry in some capacity. We will make exceptions for advanced home chefs to attend, but know that the focus of the workshop will be at the professional level. In order to give students an intimate, hands-on experience, the workshop will be limited to 24 attendees.