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Tasteful

Rick Coates - October 24th, 2012  


Local chefs go hog wild for PIGSTOCK TC

What is Pigstock TC? The three-day event is designed primarily for the professional chef (there are events for the home cook and general public as well), to learn about breeding and raising practices of the Mangalitsa pig, along with the methods of processing a hog from the inside out; and finally to producing world-class salumi and charcuterie products.

Now in its third year, the event takes place October 22 -24  at the Great Lakes Culinary Institute, including a field trip the Santucci Farm.  One the highlights will include a six course dinner prepared by some of the best local chefs inspired by Michael Rulhman and Brian Polcyn’s new book, "Salumi: The Craft of Italian Dry Curing" (see Tastemakers). The dinner features an interview and book signing with Polcyn and Ruhlman.

Author Michael Ruhlman met chef Brian Polcyn while writing the first in what would become a three-book series on the lifestyle and soul of being a chef.  

“Brian stood out in the crowd, he was the most articulate and I was quickly impressed with him,” said Ruhlman. “I eventually called him and told him what I was doing and we just hit it off and became friends. When I thought about writing a book on charcuterie I knew he taught that art of it at culinary school so I asked if he wanted to write the book with me and he agreed.”

Polcyn a popular chef and restaurant owner in the Detroit area (Forest Grill), along with a culinary instructor at Schoolcraft College has participated in several culinary events in Northern Michigan and was a popular presenter at last year's Pigstock. Ruhlman has become the nation’s preeminent food writer whose books focus on the elements of cooking.

Pigstock TC takes place October 22 - 24 at the Hagerty Center in Traverse City and will be highlighted by Pigstock TC Dinner on Tuesday night to benefit the MLUI Farm-to-School lunch program. For more info  check out pigstocktc.blogspot.com or call 231-883-2708.

Click here for the full story in Northern Express

 
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