On November 20, Farmstead butcher Brandon Sheard will be breaking down half a pig on a makeshift stage before a (presumably rapt) audience at new Ballard brewery Hilliard’s. The gathering also doubles as a release party for the first in a series of educational webisodes Farmstead is putting together, with funding help from a previous Skillet event.
The first webisode On the Anatomy of Thrift puts lesser known pig parts to economical and delicious use. Attendees will wash all this newfound butchery knowledge down with copious amounts of Hilliard’s beer.
Meanwhile, Henderson and crew will be laboring over a grill, cooking up the other half of said pig as part of a six-course Skillet dinner. The event runs from 5 to 9; tickets are $75 and you can find them here.