Honoring the Whole Animal with Myles Anton, Executive Chef & Proprietor, Trattoria Stella

Chef Myles will demonstrate and discuss the virtues of whole animal butchery, which both enhances a chef's ability to offer unique and more flavorful cuts in his or her dishes while simultaneously paying a greater respect to the animal itself. While Chef Myles exhibits where the cuts come from, members of his culinary team will serve up no fewer than four dishes made with the tasty little pig parts only obtainable through his efforts that harken back to a time when we raised the meat that we ate and never let anything go to waste.