A seven course dinner with the always inspiring Chef Brian Polcyn with our very own chefs Tyler Minnis and Stephan Madias. Wines by Morgan Twain-Peterson MW and Chris Cottrell of Bedrock Wine Co.
We are fortunate enough to have Chef Brian Polcyn teaching a 2-day course at The Market Italian Village March 25th-26th the fundamentals of whole animal breakdown using European seam butchery techniques.
During these two days both chefs will collaborate with Chef Polcyn to create a whole-hog inspired menu, using different cuts from a single pig. Thoughtful wine pairings to complement each of the 7 courses will be presented and described by Chris Cottrell of Bedrock Wine Co. as you enjoy your dinner.
Seats will be limited for this dinner, so reserve your seat sooner rather than later to secure your spot.
You can purchase your tickets at The Market IV, or by calling 614-745-2147, or eventbrite.com/e/chef-collaboration-dinner-w-chefs-brian-polcyn-tyler-minnis-tickets-42536044454?aff=efbeventtix