Pigs & Pinot
The Butcher's Pantry is a full service butcher shop and wine merchant in Solon bringing whole animal butchery back to the center of your dinner table. Our butchers and chefs prepare everything for you on site explaining how various cuts of meat are best prepared for your next meal and will find the perfect bottle of wine to pair with it. Join Western Reserve School of Cooking at Kitchen 216 in Cleveland for this great evening of butchery, pigs and pinot. Head Chef and Butcher Phil Everett grew up in Mogadore, Ohio with butchery paving his way through college and eventually culinary school. He will be on hand to demonstrate all that goes into the butchery of a half hog and discuss the different cuts. We will then enjoy a wine tasting and food pairing with 3 sample dishes. We will be having a selection of house made sausages, cheeses, bread and other garnishes with our first course; then from The Butcher's Pantry, we will move on to a crispy smoked pork belly with a mustard vinaigrette tossed greens and finish with garlic, sage brine pork chops served with a warm potato and green bean salad. Side dishes will be prepared by Chef Catherine St. John of Western Reserve School of Cooking. Owner Taylor Steinhoff will join us as well to pair wonderful Pinot Noir from three of the world most famous growing regions and bring to light the versatility of one of the worlds most popular varietals. Wines to be served are La Petite Perrier From France, Scott Pinot Noir from California, and Argyle Pinot Noir from Oregon. Wines are subject to change based on availability.