A Butcher's Affair At Trestle On Tenth Chef Ralf Kuettel Celebrates Metzgete

From Thursday, January 13 through Saturday, January 22, 2011, Trestle on Tenth restaurant and Chef Ralf Kuettel will introduce a Swiss culinary tradition to warm the coldest days of winter: Metzgete. Loosely translated, ʻA Butcherʼs Affair,ʼ the Metzgete menu will cater to the carnivores with a bountiful array of favorites from braised pork belly and housemade bratwurst to liver sausage and boudin noir - all served alongside sauerkraut, mashed potatoes, apple sauce and mustard. Guests have the option of ordering as a group ʻfamily styleʼ or individually; $26 per person. The feast pairs perfectly with a glass of Chasselas, one of Switzerlandʼs most notable white wines, or a bottle of artisanal Swiss beer. As per tradition, Metzgete falls right on the heels of the slaughter in late fall and deep winter. It originated as a way to use every part of the pig - from snout to tail - and especially those parts that could not be dried, smoked or pickled for later consumption. Trestle on Tenth invites guests to experience the taste and spirit of Switzerland in New York City. Reservations highly recommended; 212.645.5629. For more information visit www.trestleontenth.com. ABOUT TRESTLE ON TENTH Trestle on Tenth celebrates contemporary, Swiss-American cuisine in a warm, convivial atmosphere. With a focus on fresh, local flavors, Chef Ralf Kuettel pays tribute to small farmers, artisanal cheese makers, and specialty wine producers - through the tradition and innovation of Swiss cuisine. Located near New York Cityʼs iconic High Line, in the heart of Chelsea, the restaurant unites an international community of friends, neighbors, travelers, and creatives on