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PIGSTOCK is a unique day celebrating the mangalitsa pig, a unique 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 in partnership by Feast On™, PIGSTOCK is a means to inspire, educate and connect eaters and industry alike with unique, locally raised heritage pork.

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 LA GRANDE CHOUCROUTE

 

greylineOCTOBER 23RD 2016
6PM    LE SELECT BISTRO
$125.00+HSTgreyline

This unique collaborative dinner brings together Chef Albert Ponzo of Le Select Bistro in Toronto and Chef Brian Polcyn for a night of revelry around a grande choucroute.

Chef Brian Polcyn created four of Michigan’s most prominent restaurants before opening the Forest Grill in Birmingham, Michigan. He is the co-author of the James Beard Award nominated “Charcuterie: The Craft of Salting, Smoking, and Curing.” Alongside Feast On™ Chefs Albert Ponzo of Le Select Bistro, Ryan Crawford of Backhouse, Eric Boyar of SixThirtyNine, Shaun Edmonstone of Bruce Wine Bar and Carl Heinrich of Richmond Station, they will create a magnificent, family-style Alsatian feast centering around Ontario-raised mangalitsa pork and paired perfectly with Ontario wines and beers.

 

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THE CHEFS

 

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CHEF BRIAN POLCYN

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CHEF ALBERT PONZO

Ryancrawford

CHEF RYAN CRAWFORD

CARLHEINRICH

CHEF CARL HEINRICH

eRICbOYAR

CHEF ERIC BOYAR

SHAUNEDMONSTONE

CHEF SHAUN EDMONSTONE

 

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WHAT IS A CHOUCROUTE?

n. (shoo-kro͞ot′) 1. an Alsatian dish of sauerkraut, plump sausages, heritage pork and wild juniper berries. 2. a shared feast with no fixed recipe but instead, infused with tradition and inspired by the land from whence it came.

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THIS EVENT IS MADE POSSIBLE BY SOME SERIOUSLY DELICIOUS PARTNERSHIPS

 

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LeSelect
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100kmFoods

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PIGSTOCK

UNDERSTANDING HERITAGE BREEDS
& THE ART OF CHARCUTERIE

FEATURING CHEF BRiAN POLCYN, CELEBRATED AUTHOR OF CHARCUTERIE AND SALUMI

greyline OCTOBER 24th 2016
9AM    FIDO Classroom
EVERGREEN BRICK WORKS

$250.00+HSTgreyline

This full day of workshops 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.

This year, we are thrilled to welcome Chef Brian Polcyn – celebrated chef, author and charcuterie expert.  His numerous awards include three gold medals and a silver medal from The American Culinary Federation. Chef Polcyn co-published “Charcuterie: The Craft of Salting, Smoking, and Curing”  which was nominated for a James Beard Award.

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 30 attendees.

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THE AGENDA

This agenda is subject to change. 

9:00 AM
WELCOME REMARKS

9:30 AM
WORKSHOP
Subprimal Butchery, Seam Butchery and understanding the muscle
and 
it’s uses with organic, bio-dynamic Mangalitsa Farmer
Christoph Wiesner

12:30PM
LUNCH
Prepared by Feast On™ Certified Chef Brad Long of Café Belong

1:45PM
DEMO
A hands-on demonstration on the art of charcuterie led by
Chef Brian Polcyn, author of Charcuterie and Salumi

3:45 PM
TALK
A curated conversation with Brian Polcyn about charcuterie and the restaurant industry conducted by Albert Ponzo.

5:00 PM
NETWORKING
featuring Amsterdam Brewery and Henry of Pelham
Charcuterie from Barna Bakai of Sylvania Farm

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BUTCHERS / FARMERS / CHEFS

 

BRIAN_POLCYN_circleBRIAN POLCYN
CHRISTOPH_sphereCHRISTOPH WIESNER
Brad_LONG_circleCHEF BRAD LONG

pigicon BARNA BAKAI

ALBERTPONZO_sphereALBERT PONZO

 

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THIS EVENT IS MADE POSSIBLE BY SOME SERIOUSLY DELICIOUS PARTNERSHIPS

 

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MVE small logo hi res
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100kmFoods

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pluck
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Amsterdam-Brewery-Logo-210x1851

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THE PIG

The sow for this event was generously donated by Sylvania Farms in Niagara.

Sylvania Farms is a working family farm. We are nestled in Niagara’s Wine Country surrounded by orchards, vineyards and horse farms. Enjoying life on the farm are Mangalitsa pigs, Saanen and Boer goats, Dexter cattle along with a variety of heritage chickens. Minding the homestead are our friendly Komondor dogs.

The farm prides itself on a simple, old fashioned way of raising animals and working the land. All the animals are pasture raised and fed a strictly non-GMO vegetable diet without growth hormones or antibiotics.

 

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A LOOK AT PIGSTOCK 2016…

 

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