“Whole Hog Butchering” by Patrick Heuberger
Chef Patrick Heuberger is definitely not one to be a jack of all trades. With almost 25 years of experience in the culinary odyssey, Chef Heuberger has aced the traditional art of charcuterie and cold cuts. Devour in the widely celebrated global trend in the culinary scene with Chef Heuberger as he serves up a gutsy demonstration of Nose to Tail approach.
|Date:||02 April 2016|
|Time:||3:00 pm - 6:00 pm|
|Special Guest Chef:||
* Menu subject to change without prior notice