Whole Hog Butchery and Charcuterie Workshop
Event Details
With practice and training Chef Bruce Wieszala has mastered the ability to
utilize an entire hog so as not to waste a single scrap. Using Italian and
American butchery techniques, he is able to yield the most desired cuts.
Additionally, he deftly applies charcuterie techniques, and through the process
of smoking, curing and otherwise preserving the raw pork, he is able to create
delicious items such as sausage, capicola, guanciale, porchetta di testa, bacon
and more.
This workshop will begin with delicious snacks and a cash bar furnished by
Bistro Europa. The butchery demonstration will commence at 6pm, where Chef
Wieszala will illustrate the step-by-step breaking down of an entire heritage
breed hog from Lockport’s T-Meadow Farms, followed by recipe demonstrations for
half a dozen preservation methods. Samples will be supplied by Spar’s European
Sausage Shop. Guests will receive a recipe and resources booklet.
Artisan Kitchens & Baths features a fully-outfitted state-of-the-art kitchen and
a dozen overhead flat screen monitors, insuring a good view from every seat in
the house.
Similar events have been held in San Francisco, Chicago and New York for years.
Now we have the chance to see a Buffalo chef demonstrate this disappearing art
using a local, pasture-raised heritage breed hog. Don’t miss this singular
opportunity!
Chef Bruce Wieszala is a Buffalo native who returned home a few years ago after
spending a decade in Atlanta. There he worked in the kitchens of that city’s
best dining destinations, including Emeril’s, the James Beard award winning
JOEL, Woodfire Grill, the 5-star Mobile-rated Seeger’s and Restaurant Eugene.
During his time in the south he had the opportunity to compete on Iron Chef
America as a sous to challenger Chef Linton Hopkins. He also appeared on the
Food Network’s Good Eats, hosted by Alton Brown. Since returning to Buffalo he
has worked in several area restaurants, most notably as the executive chef at
the former Verbena, and now in the kitchen of the promising Bistro Europa.
Regardless of his position, Wieszala’s commitment to sourcing food from local
farmers has been a trademark of his passionate cooking style. His skill as a
chef/butcher has led him to teach several butchery workshops at culinary
schools and chef conferences around the region. On his recent trip to Italy he
worked beside the world’s most famous butcher, Dario Cecchini.
With the increasing popularity of homesteading, eating local and artisanal food
preparations, this is the perfect time for Chef Wieszala to share his knowledge
and insight with us–the homecooks, chefs, culinary students and foodies of WNY.
We hope you will join us. Tickets cost $55 and can be purchased here:
https://www.brownpapertickets.com/event/156129
