Suzanne Tracht And Huntington Meats Talk Pig, Pork And Butchery On January 20

Butchery, Grading and Cooking Class Team the Queen of Meat and
L.A.'s Favorite Butcher Shop

WHAT: Just in time for holiday gift giving ideas, Suzanne Tracht, Chef/Owner of Jar, teams with Huntington Meats at their 3rd Street Farmer's Market shop for another class on butchery and cooking. The January 20, 2013 class showcases all things pork, with Huntington's expert butchers John Escobedo and Robert Ore presenting an "up close and personal" class on breaking down a whole pig. The first hour of butchery lessons will be held at Huntington Meats. The class will then move to Sur la Table for menu demonstrations by Tracht on best usages for the various cuts of pork along with her signature recipes.

Topics for January 20 Class:
~ Breaking down a whole pig
~ Portioning primal cuts
~ Talking about grading and sizing
~ What to ask your butcher about pork
Suggestions, preparation guidelines, and demonstration with recipes and generous samplings from Suzanne Tracht's dishes, to include Tracht's Braised Pork Shank, Pork Belly and Pork Tenderloin Salad with Arugula and Crisp Lardo
Class price is $100 per guest, all-inclusive. Reservations may be made by phone by calling Huntington Meats at 323.938.5383

WHO: Jim Cascone, co-owner of Huntington Meats, teams with Suzanne Tracht, award-winning Chef/Owner of JAR for a series of classes on butchery and cooking. Classes will be personally taught by expert butchers, John Escobedo and Robert Ore, "the finest cutters in town" and Suzanne Tracht, L.A.'s resident doyenne on cooking and braising meats.

WHEN: Sunday, January 20, 2013
6:00 p.m.
Class time approximately 2 hours

WHERE: Huntington Meats
6333 West 3rd Street, Los Angeles, CA 90036
323.938.5383
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