WHEN – Sunday, June 3, 1-5PM. Purchase tickets here.
WHAT – Join Haven’s Kitchen and Clawhammer Farm as we celebrate the season and our local food economy with a whole spring pig broken down into canapés, cocktails, dinner, and desserts.
Local ingredients come together with the ingenuity of Haven’s Kitchen staff and our friends in an event that commits to direct farmer interaction, to total utilization of local products and produce, and to reveling in the joy that good company brings.
Haven’s Kitchen hopes to offer a combination of food and education focused around direct farmer connections and sustainable cookery. The core of the event is to educate guests about total utilization of farm animals as well as celebrating local products from the North East. Haven’s Kitchen and featured guest chefs will break down a whole pig from Clawhammer Farm, and offer a number of food and beverage options that integrate the whole pig.
Raffle prizes include a trip to Clahammer Farm, local meats, products from our retail shop, tickets to our supper club, and more!
WHO - Nick Westervelt of Clawhammer Farm, Haven’s Kitchen Staff, Mark Ramadan and Scott Norton of Sir Kensington’s Gourmet Scooping Ketchup, Tin Dizdarevic of Tin Mustard, Connie Sun of Bite Size Kitchen, and Flannery Klette-Kolton & Lauren Gerrie of BigLittle Get Together. Artwork provided by Sara Selepouchin of Girls Can Tell. Photography provided by Nick Johnson.