It’s almost like they used to run a restaurant or something… Rob and Allie Levitt of The Butcher & Larder have announced dinner events with two different collaborators coming up. First, Rob will join Sunday Dinner Club for two whole pig roasts March 3rd and 4th; each night they will obtain a Slagel Farm pig, roasting half while Rob kicks off dinner with a butchering demo of the other half. (Obviously, this requires you being the sort of person who can eat right after a butchering demo.) Of the meal, they say “the menu will be pork-heavy, but delightfully so. We will balance the meal with bright flavors and some of the preserved foodstuffs we put up last summer.” It’s $120 for both demo and feast; go here to find out more about it.
Then, on March 19th Rob and Allie will be the guest chefs for Floriole Bakery’s March dinner. The menu will include a Gunthorp farm rabbit country pate, a cassoulet salad with Bare Knuckle Farm pork lardons and duck fat brioche croutons, a Slagel Farm goat ragout and more, concluding with Allie and Sandra Holl of Floriole collaborating on a decadent cheese course and dessert. It’s $75 per person; more info including menu and how to get tickets are here.
