Primal: Meat, Wood-Fired Foods, and Whole Animal Utilization
By Tom Maicon at November 19, 2009 | 12:13 pm | Print
A room full of meat. Wood-fired oysters and Artisan cheeses. Whole animal utilization demos. Does this sound like a picture perfect Saturday night to you? If so, then you are probably a meat geek and might want to make a date with Primal this Saturday night (November 21) at SweetWater Brewery.
The chef line-up is stellar, and if you decide to take the VIP route, you’ll receive reserve wines, Benton’s Bacon and wood-fired oysters to go along with a fascinating evening of watching top local chefs put their sharp steel to raw flesh.
Butchers Chefs:
Todd Mussman of Muss Turners
Todd Richards of Rolling Bones BBQ
Gary Mennie of Livingston
Tommy Searcy of Gum Creek Farms
Tony Seichrist
Manny Vizcaino – Master Butcher
Alex Friendman of P’cheen
Duane Nutter of One Flew South
Reggie Washington of One Flew South
Sustainable Sliders by Grindhouse Burgers
Matt Palmerlee of Farm 255
Edward Russell of Farm 255
Nick Melvin of Parish
Cory Mosser
Farmer D Organics
featuring Gum Creek Farms
featuring Hodge Ranch Grass Fed Beef
Tickets:
$55 General (inclusive of wines, butcher demo, brew, meat tasting)
$100 VIP Experience — (reserve wines, Benton’s Bacon, cheese, oysters, breads and special brews)
Industry Discounts
$10 off general admission – “atlanta”
$20 off VIP – “vip”
COMMENTS