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Primal Atlanta
November 21, 2009 (Sat)
from 6:00 PM - 9:00 PM
Atlanta, Ga
Cost: $55 General / $100 VIP
Event ID #275220
PRIMAL
http://www.artofthebutcher.com < more pics & tics
Primal is a celebration of the culinary arts' appreciation for wood fired cooking methods, butchers and whole animal utilization. On November 21st, the area’s best and brightest stars of the new butchery movement appear at Primal, a celebration of early cooking's revival. Butchers will give a side-by-side demonstration on how to break down a complete pig, cow, goat and lamb into cuts of meat. Afterward, chefs will create and cook meaty creations over a hickory, applewood or almond wood flame for attendees. With an emphasis on heritage breeds and whole animal utilization, Primal is the antithesis of the factory farming exposed in films like Food, Inc., and a reminder that the best food is locally grown and prepared not by machines but human hands. Ten different family owned wineries make up the Oregon Wine Experience and fourteen different butchers and chefs get out the knives and slice raw flesh on Saturday, Nov. 21, at SweetWater Brewery. 195 Ottley Drive, Atlanta, Ga. 6-9pm. $55-$100. www.artofthebutcher.com
The Primal VIP experience includes 35 pounds of Allan Benton’s Bacon, wood-fired oysters, whole wheels of artisan cheese grilled over hardwood, fire-toasted breads, reserve wines and special beers.
Butchers & Chefs:
Todd Mussman of Muss & Turners
Todd Richards of Rolling Bones BBQ
Gary Mennie of The Livingston
Tommy Searcy of Gum Creek Farms
Tony Seichrist
Manny Vizcaino – Master Butcher
Lex Friendman of P’cheen
Duane Nutter of One Flew South
Reggie Washington of One Flew South
Sustainable Sliders by Grindhouse Burgers
Matt Palmerlee of Farm 255
Edward Russell of Farm 255
Nick Melvin - Parish
featuring Gum Creek Farms
featuring Hodge Grass Fed Beef
The Oregon Wine Experience
presented by:
Elk Cove Vineyards
Soter Vineyards
Chehalem Wines
Cristom Vineyards
Anne Amie Vineyards
Daedalus Cellars
Cooper Mountain Vineyards
Van Duzer Vineyards
Firesteed Vineyards
with the support of the Oregon Wine Board
SweetWater Brewery serving their best
Tickets:
$55 General (inclusive of wines, butcher demo, brew, meat tasting)
$100 VIP Experience @ 5:30PM -- (reserve wines, Benton’s Bacon Bar, cheese, oysters and special brews)
Industry Discounts
$10 off general admission - “atlanta”
$20 off VIP - “vip”
SPONSORS & HOSTS
ANTHONY RENDA
GUM CREEK FARMS
AMERICAN LAMB BOARD
LODGE CAST IRON COOKWARE
SHERATON ATLANTA HOTELMARK STIEMKE PRODUCTIONS
Presented by TASTE NETWORK
website: http://www.artofthebutcher.com
FaceBook page: http://www.facebook.com/cochon555
Twitter: http://www.twitter.com/artofthebutcher
Event Details
Wine OR Wine & Food
http://www.artofthebutcher.com < more pics & tics
Primal is a celebration of the culinary arts' appreciation for wood fired cooking methods, butchers and whole animal utilization. On November 21st, the area’s best and brightest stars of the new butchery movement appear at Primal, a celebration of early cooking's revival. Butchers will give a side-by-side demonstration on how to break down a complete pig, cow, goat and lamb into cuts of meat. Afterward, chefs will create and cook meaty creations over a hickory, applewood or almond wood flame for attendees. With an emphasis on heritage breeds and whole animal utilization, Primal is the antithesis of the factory farming exposed in films like Food, Inc., and a reminder that the best food is locally grown and prepared not by machines but human hands. Ten different family owned wineries make up the Oregon Wine Experience and fourteen different butchers and chefs get out the knives and slice raw flesh on Saturday, Nov. 21, at SweetWater Brewery. 195 Ottley Drive, Atlanta, Ga. 6-9pm. $55-$100. www.artofthebutcher.com
The Primal VIP experience includes 35 pounds of Allan Benton’s Bacon, wood-fired oysters, whole wheels of artisan cheese grilled over hardwood, fire-toasted breads, reserve wines and special beers.
Butchers & Chefs:
Todd Mussman of Muss & Turners
Todd Richards of Rolling Bones BBQ
Gary Mennie of The Livingston
Tommy Searcy of Gum Creek Farms
Tony Seichrist
Manny Vizcaino – Master Butcher
Lex Friendman of P’cheen
Duane Nutter of One Flew South
Reggie Washington of One Flew South
Sustainable Sliders by Grindhouse Burgers
Matt Palmerlee of Farm 255
Edward Russell of Farm 255
Nick Melvin - Parish
featuring Gum Creek Farms
featuring Hodge Grass Fed Beef
The Oregon Wine Experience
presented by:
Elk Cove Vineyards
Soter Vineyards
Chehalem Wines
Cristom Vineyards
Anne Amie Vineyards
Daedalus Cellars
Cooper Mountain Vineyards
Van Duzer Vineyards
Firesteed Vineyards
with the support of the Oregon Wine Board
SweetWater Brewery serving their best
Tickets:
$55 General (inclusive of wines, butcher demo, brew, meat tasting)
$100 VIP Experience @ 5:30PM -- (reserve wines, Benton’s Bacon Bar, cheese, oysters and special brews)
Industry Discounts
$10 off general admission - “atlanta”
$20 off VIP - “vip”
SPONSORS & HOSTS
ANTHONY RENDA
GUM CREEK FARMS
AMERICAN LAMB BOARD
LODGE CAST IRON COOKWARE
SHERATON ATLANTA HOTELMARK STIEMKE PRODUCTIONS
Presented by TASTE NETWORK
website: http://www.artofthebutcher.com
FaceBook page: http://www.facebook.com/cochon555
Twitter: http://www.twitter.com/artofthebutcher
College Game Day Ticket: Guests are invited enjoy coverage of conference play during the event.
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