Whole Hog Butchery and Utilization

Learn how to break down a hog, nose to tail! This class will cover utiilization techniquest for any piece. Acknowledging the gift of life an animal has given is one of the most important aspects of sustainable cooking. We owe it to them to not only create the tastiest products we can but also to use every ounce. Whether your a novice or a professionally trained chef, anyone will benefit from this demonstration.

Instructor

Steven Goff
Chef/Owner – Brinehaus Meat and Provisions

Steven Goff has worked in various aspects of the hospitality industry for over 20 years and holds degrees in Culinary Arts as well as Baking and Pastry. With Brinehaus Meat and Provisions, an Asheville based food truck and catering service, Steven is responsible for day to day management of operations, marketing, menu design, business development and cooking classes. He is former head butcher of Standard Foods in Raleigh North Carolina and former Executive Chef/Owner of the King James Public House in Asheville. His work has been mentioned in Food and Wine Magazine, Bon Appétit, Garden and Gun, as well as many local publications.