2019 MAIALATA WORKSHOPS
BUTCHERY DEMONSTRATION WITH DARIO CECCHINI
Everyone attends this 90 minute demonstration! We will collect in the winery to watch Dario Cecchini use his theatrical personality and talents as an 8th generation butcher to share his ethos and methodology for being a carnivore, a butcher and an advocate for the animals we eat.
Dario will walk us through how to breakdown a whole (or half) hog and construct a beautiful Tuscan-style porchetta rubbed with his proprietary salt infused with “Profumo del Chianti”, fresh herbs, and perfect tying technique.
BREAKOUT WORKSHOPS
(FOR SIGN-UP THE WEEK BEFORE MAIALATA)Butchery 2.0
with Rob Roy of Nostrana & Camas Davis of The Good Meat ProjectAfter Dario breaks down the hog into primal cuts and a huge porchetta, the remaining parts will be left for Rob Roy and Camas to demonstrate the next steps in processing a pig into the cuts we're familiar with at the meat counter.
Pici Pasta & Ragù Bianco with Cathy Whims from Nostrana and Sara Jenkins of Porsena and Nina June
Cathy is at the heart of Maialata, as co-founder of the event, and she finds great joy in sharing her culinary techniques. This year, she welcomes her dear friend Sara Jenkins to host an in-depth cooking class for you. From raw ingredients, Cathy and Sara will demonstrate how to make pici; a thick, hand-rolled pasta, like fat spaghetti. While you’re rolling up your sleeves to construct the pasta, a light ragù will be simmering, and at the end of the class everyone will try the pasta with with the sauce.
Sausage Stuffing with Sarah Schneider from The Nightwood Society
Trust us, you do want to know how the sausage gets made. That’s because Nightwood chef and experienced butcher Sarah Schneider will show you all the techniques and tricks that go into making the tastiest sausage. It’s a process that Sarah breaks down into hands-on knowledge that you can take with you into your own kitchen. Plus you'll see it on your plate at the Cellar Dinner!
Stuffed Pasta with Rick Gencarelli of Grassa and Lardo
You've never seen pasta dough handled like Rick does it! He's a master pasta-maker and will show you how to dirty up an apron while making an egg-based stuffed pasta that will be sampled at the end of class. If you’ve ever thought of making little pillows of pasta, full of savory joy like cheese and herbs, this class will show you the way. Plus, rubbing elbows with Rick will give you access to ask the pasta master all your questions, and become even more ready to impress your friends at home with a pasta party.
Bacon vs Pancetta with the Wilderness Hunters
Eric Bartle and Sarah Kundelius have worked to integrate the farm-to-table ethos into all aspects of their lives, from raising turkeys, sheep, laying hens and meat chickens to growing and preserving their annual garden bounty. In this class they will walk through salting+preserving meat and explain the differences between different preservation methods, types of cuts, and how and why they exist. They will supply tastes of meat that they have recently preserved, and their pancetta will be featured in the Maialata cellar dinner at the close of the day.
Please note that:
Sign-up and approval is required to attend a workshop. Due to the limited occupancy of each class, Maialata staff maintains the ability to arrange classes as they see fit, with the goal of evenly distributing groups, keeping reservations together, and to not overwhelm the class facilitators.
All ticketed guests will receive an email the week prior to Maialata 2020 at which time they will sign up for their 1st, 2nd, and 3rd choice of class, and will be assigned based on availability.