Work starts for the Quarterly Dinner
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…