Charcuterie and Butchering Demo
The Bearded Pig welcomes Vadim Akimenko to Jacksonville this month with a one-of-a-kind demonstration on whole animal butchering and homemade charcuterie that no passionate meat-eater should miss.
Vadim, of Akimenko Meats in Boston, was introduced to whole animal butchery and charcuterie at the Culinary Institute of America, and with an eye for detail and a need to put out the highest quality product possible, he started Akimenko Meats which now allows him the opportunity to do the thing he's most passionate about: bringing “locally raised meats to everyone" and helping customers get closer to the source of their food.
Vadim will be moving to Jacksonville in the fall to open a whole animal butcher shop, and brings with him a long list of experience as a charcutier, including work at No. 9 Park, the Journeyman Group, and The Salty Pig in Boston.
This evening event at Sadler Point Marine Center will start with a butchering demonstration using a locally raised pig, butchering techniques will be discussed, and guests will be offered information on cuts for ham, bacon, sausages, salami and everything in between. There'll be a selection of house-made provisions to sample, along with beer from Aardwolf, a selection of wine, and cocktails from Manifest Distillery.
Join us in welcoming Vadim to his home town in NE Florida and enjoy an evening of snout-to-tail cooking that you won't soon forget.
Date: August 26, 2017 5:30 PM-9:30 PM
Location: Sadler Point Marine Center | 4599 Lakeside Drive, Jacksonville, FL 32210
Admission: $50
Event website: eventbrite.com
