Do you have a freezer full of deer meat that you don't know how to process?

Don't want to pay a fortune having it processed?

We will have Grant Hutcheson, Chef/Owner of Pig and Pint demonstrate how to make a few sausages.

Venison Smoked Sausage

Venison Bologna

Pork Boudin 

Kale Salad with Heirloom Tomatoes, Bacon Bits, Crispy Croutons, Lemon Honey Vinaigrette

Pan Seared Redfish over Potato/Onion/Leek Hash with Creole Lemon Butter Sauce with Lump Crabmeat

Cereal Milk Ice Cream

Mixed Salad with Shaved Pecorino Romano, Ciabatta Croutons, Bacon Bits and Lemon Honey Vinaigrette

Cast Iron Seared Filets over Garlic Mashed Potatoes and Garlic Roasted Broccoli with Red Wine Demi Sauce

Creme Brûlée with Fresh Seasonal Fruit

Field Green Salad with Crispy Ciabatta Croutons, Shaved Red Onion, Heirloom Tomatoes, Fresh Mozzarella and Aged Balsamic Vinaigrette

Grilled Chicken Fettuccine Alfredo with Garlic Bread

Tiramisu with Fresh Mint

Traditional Caesar Salad

Grilled Filet Mignon and Blackened Shrimp Skewers over Truffled Mashed Potatoes and Sautéed Asparagus with Red Wine Demi Glace

Tiramisu

Fresh Farm Salad Salad with Fresh Herbed Vinaigrette and Crispy Croutons

Cast Iron Skillet Seared Filet Mignon with Yukon Gold Mash with Roasted Broccoli and Red Wine Demi Glace

Sweet Pear Tart with Fresh Whipped Cream