PROSPECT HEIGHTS, BROOKLYN — If you would like your small Brooklyn kitchen had a meat hook, that is the second you’ve been ready for.
Participants who join each occasions will first study the place their pork comes from — and the way it’s reduce — then sit all the way down to a hog feast the place they’ll pig out on braised pork stomach, pork milanese with anchovy aioli, Testa Terrine and crispy pig’s ears.
The objective is a component schooling and half celebration of the fruitful hog.
The occasions are being hosted at Leland Baking House and shall be taught by the grasp butchers from Prospect Butchering Co. on Sept. 27. The butchery class is $75 and the six-course meal is $100 per particular person.
Randi Lee, Leland’s proprietor, mentioned the concept was to show diners concerning the means of how the meat will get to the plate. “The intention is that: this is what it looks like when it first comes in,” he mentioned, “and then, six courses of every part of we break down.”
To feed that many individuals, for which Leland has deliberate a number of seatings, the pork received’t be the precise items reduce in the course of the butchery class, however all of the meals shall be derived solely from these cuts.
Lee says many individuals don’t notice the true utility of the easy pig, and the category goals to show the extensive spectrum of cuts that may be discovered inside a hog. “We use it in almost every one of our services between brunch, and finally our dinner,” he mentioned, “it’s such a versatile animal.”
By having so many cuts of hog in a single meal, Lee hopes it would assist develop appreciation for the pig.
“When you taste pork, usually it’s one sort of form: it’s a chop or it’s bacon or a belly or a shoulder,” Lee defined, however in actuality, “there’s a bunch of different kinds of textures of what you can get off of one dish. So it’s gonna be really fun.”
“If you’re a vegetarian, it’s probably not the best dinner to go to,” Lee warned.
Leland Eating & Drinking House opened in December of 2020 on Dean Street and Underhill Avenue in Prospect Heights, and whereas opening a restaurant throughout a pandemic wasn’t simple, the lockdown impressed Lee to host some of these occasions.
He even needs to recruit his “cool” fishmonger, who Lee mentioned simply introduced in a contemporary 67-pound bigeye tuna from Montauk earlier that day.
“I think that what we saw during the pandemic was that a lot of people took on a new hobby,” Lee mentioned, “and people are looking for experiences now, so we definitely want to do more of these.”
That’s excellent news, since whereas Lee spoke with Patch this afternoon, the butchery class and dinner each offered out.
But if you’re within the dinner (possibly hog anatomy isn’t your thought of a interest), Lee says that they are going to make bar seating obtainable early subsequent week.