Each month will run on a central idea. Last month’s dinner was very lamb-centric with cuts provided by Windrose Farm. Chef Jordan Toft also treated diners to a butcher demonstration which included cutting up the entire hogget. He showed how to get the best part of the animal to enjoy for dinner.
Last time, the owner of Windrose Farm and expert of biodynamic agriculture, Bill Spencer, attended and shared the dissimilarity between hoggets and lambs. A hogget is a sheep of either sex that has no more than two permanent incisor teeth and a lamb is a young sheep, under 12 months of age, which does not have any.
The second Sunday Supper is scheduled for this Sunday, April 29th, and this time you will learn how to butcher a hog. Tickets are $75 per person and must be purchased in advance.
Pork liver terrine
Whole Roasted Shoulder
Rolled porchetta loin and belly
Devils Gulch Ranch asparagus
Raw milk latte cotto with sprouted almond and oroblanco ice