Nose to Tail Pork Cooking Techniques with Chef Curtis and Alluvial Farms

Join Chef Curtis and the folks at Alluvial Farms for this partial-day cooking demonstration of all the techniques under the sun for cooking pork. From braising to sautéing to grilling to bone broth making, you’ll share and taste your way through all the basic cooking methods in order to set yourself free to improvise in the kitchen once you have these techniques in your toolkit. As a farmer and a chef, Curtis will share stories of how Alluvial pork is raised, which regenerative techniques are employed to build soil, and how to create a space where the pig can express their natural pig-ness. Farmers Katie and Alex will also share stories of how their pork is raised, cooking and time saving techniques we have learned from their clients through the years, and ways to prepare all those curious cuts you get in your custom Alluvial Farms pork share.

K. Pencke has owned and operated Alluvial Farms since 2015 with the mission to provide high quality pork for local eaters and wellness products and pet treats for a national market. She has a vision of ecological stewardship and resilient local food sheds. Chef Curtis Pritz has worked at Alluvial Farms and Cloud Mountain Farm for the past four years. He has four years of experience in Skagit and Whatcom county fine dining, and a certificate in culinary arts from Bellingham Technical college.