Work starts for the Quarterly Dinner

Nov Qut Dinner head

Guest of honor at the Café Presse November Chef’s Dinner, “Tout est bon dans le cochon”

Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts.

This afternoon, artisan butcher Darron Marzolf will be showing the Cafe Presse kitchen crew the finer points of breaking down a carcass, and after that the work of brining, curing, marinating and sausage making will begin.

Dinner by reservation only, call Cafe Presse at 206.709.7674

Here are a few more shots of the start of work…

The half hog going into the walk-in

The half hog going into the walk-in

Trotters in a marinade with white wine, veggies and spices

Trotters in a marinade with white wine, veggies and spices

Crab apples for the dinner have been pickling since early October.

Crab apples for the dinner have been pickling since early October.

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