Registration required by 1/10/15, limited spaces
Galusha Hill Farm & Lodge, a 600-acre farm retreat high on a hill in East Topsham Vermont, offers a nose-to-tail butchery and charcuterie workshop January 16-18, 2015, the first in an educational series of organic farming and food weekends at the estate. Guided by guest Chef Dave Johnson of Rhode Island, participants learn to breakdown a heritage Berkshire hog, turn it into sausage, ham, and bacon, and prepare a porcine dinner feast—while enjoying luxurious accommodations in the newly completed lodge and conference center.
Farm manager John Harkins, who raises heritage breed pigs and sheep, certified organic vegetables, garlic, apples, and open-pollinated heirloom seeds, will talk about how to raise organic, pastured pigs using a traditional forest-grazing system. The Berkshire hog to be processed in this class has been raised on the farm and humanely slaughtered at a local meat processing facility.
Chef Dave Johnson gained his appreciation for the farm-to-table movement while working at two of Providence Rhode Island’s finest kitchens, Farmstead and Local 121; he currently works for Whole Foods Market. As executive chef of Local 121 Chef Johnson directed a staff of ten in the development and execution of seasonally changing menus and a successful charcuterie program that specialized in nose-to-tail butchery. In this hands-on workshop he’ll lead the group through the traditional arts of butchery and charcuterie, from breaking down the animal into primal cuts, making pork cures, sausage, bacon and ham, to learning about dry-curing and smoking. The group will learn additional cooking techniques while working together to prepare a farm-to-table dinner, featuring organic pork and vegetables from the farm.
The weekend package starts Friday night, January 16 with an 8 PM orientation, and includes two night’s accommodations in one of nine private guestrooms in the 12,000 square foot lodge—with breathtaking mountain views from the deck. In between meals and workshops participants can enjoy cross-country skiing, snowshoeing, and walking on the many trails on the property, use the spa, take a sauna, or relax with a good book. The program concludes after breakfast on Sunday, January 18. Registration is limited to twelve participants.
To register by January 10, contact estate manager Jack Palmer at Galusha Hill Farm Lodge at 802-584-3061 or email firstname.lastname@example.org. Visit http://www.muddycastle.blogspot.com/ for additional program details and www.galushahillfarm.org for directions to the farm.