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Robin Garr

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“Nose to Tail Dinner” July 29 at RYE

by Robin Garr » Mon Jul 17, 2017 3:28 pm

RYE and Commonwealth Cure are teaming up for a whole hog experience, “Nose to Tail Dinner,” on Saturday, July 29, beginning at 3 p.m., at RYE, 900 E. Market St.

The event will begin with a demo on breaking down a whole hog, accompanied by cocktails and hors d’oeuvres, followed by a multi-course dinner of local organic heritage pork. The event is $150 per person, plus tax.

“This is an opportunity for guests to get a behind-the-scenes look at the art and technicality of butchering,” said Thor Morgan, partner at RYE. “After the demo, our chefs led by Zach Chancey will design and serve several courses featuring the freshly butchered hog.”

Commonwealth Cure is owned and operated by Louisvillians Austin Cummins and Michele Hill. The company specializes in the production of fresh sausage, salami, and smoked meats.

For reservations call 749-6200 or email office@ryeonmarket.com.

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