October 31, 2015
The Meat Market and Chef Josephine Proul of Local 111 brewed up a Halloween Night of deBUTCHERY. Demonstrating the TRICKS of butchering a whole hog and then TREATING everyone to a nose-to-tail dinner.
The Meat Market sourced a Tamworth/Berkshire crossbred heritage hog from The Farm at Locusts on Hudson in Staatsburg, NY. Butcher, Max Gitlen demonstrated how to break down the pig into its different parts. Chef Proul designed a multi-coursed menu to give you a taste of how the different cuts can be prepared. Hudson Wine Merchants chose wines to complement the menu.
The evening was a whole hog of fun with many guests arriving in costume. The event was filmed by the Travel Channel for a show in Fall 2016 of the most creative Halloween events in the country.
Sips and Bites
Apple + Smoked Trotter with Autumn Squash + All Spice
Crispy Pork Rillettes Bignet with Spicy Mushrooms + Pickle Mayo
Starters and Main
Pigs Ear + Jowel with Beets, Mint + Peanuts
Sweet + Sour Rhubarb, Lard Biscuit + Black Pepper Shaved Loin
Braised Shoulder, Pear Butter, Pecan Puree, Corn Pudding + Cured Cabbage
Sweets and Treats
Pumpkin + Quince Hand Pie, White Chocolate Sauce + Pork Cracklins
Cocoa Shortbread with Bacon Crunch
At the end of the event, fresh cuts of the butchered pig were available for purchase to be prepare at home.
Chef Josephine Proul is a local food “Networker” cultivating lasting relationships with farmers, chefs, purveyors and her community. Since 2008, she’s been executive chef (and more recently, owner) of Local 111 Restaurant in Philmont, NY. Local 111 is a farm to table restaurant sourcing ingredients in the Hudson Valley and neighboring Berkshires, with a majority coming from Columbia County.
The goal of Chef Proul is to cultivate relationships between her guests and farmers in a way that supports future growth — of farmers markets, food education, season extension and a community — all around locally sourced food culture. In recognition of her efforts, Chef Proul received the 2013 Victoria A. Simons Locavore Award for her commitments to using local products and community growth in the small town of Philmont.
Chef Proul received her bachelors degree in Culinary Arts from New England Culinary Institute. However, her roots in food culture date to early childhood helping her grandfather prepare family meals, stirring risottos and hand grinding fresh sausages.
You can dine at Chef Proul’s Local 111 Wednesday – Sunday at 111 Main St, Philmont, NY 12565, (518) 672-7801.
After years of running a catering company out of the back of trucks and borrowed time in commercial kitchens, buying whole animals direct from farmers was routine practice. In August 2011, The Meat Market opened as an expanded vision of whole animal utilization, support of local farms, and exceptional food production. With locally sourced whole grass fed animals, the butchers supply the community with fresh cuts of the highest quality, healthiest, and tastiest meat available.
The Meat Market is the scaffolding: it is the place that supports the high-minded ideals for sustainability, health and excellence. The Meat Market is a work-horse: the place of action—where food is made, recipes tested, and charcuterie cured. The Meat Market is a meeting place for farmers and friends.
You can visit The Meat Market Wednesday – Sunday at 389 Stockbridge Rd, Great Barrington, MA 01230, (413) 528-2022.