Last month, West Hollywood’s 'Eveleigh' started their Sunday Supper series, a monthly dinner bringing seasonal produce to the table along with a 30-minute session to teach various cooking techniques as well as other food presentations and traditions.

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.

They also discussed the process of farming local produce. David Kupchinsky, the beverage creator, made a fabulous drink menu to pair with the food. Leaving with a delicious meal and an educational experience, diners could not wait for the next month.

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.