Wednesday, January 9, 2013
A coffee tasting and brewing demo will be held from 2-3 p.m. on Sat., Jan. 12. The $10 fee gets participants a chance to do a sensory evaluation of aroma, body and taste of two seasonal, single-origin coffees from Coava. Participants will also receive a bag of Coava beans. You can register here.
The second event it is a whole hog butchery demo and dinner, from 3:30 p.m. to 7 p.m., Sun., Jan. 13. Butcher Steve Beachy will demonstrate breaking down a hog from Clarion River Organics. A five course tasting-menu will then be prepared by Chef Matt Huggins. BYOB (no corkage fee). You can register for this event here.
Coffee tasting and hog butchery highlight slow food presentations this weekend.