Leland Eating and Drinking House is revolutionizing the dining experience by inviting customers to participate in butchery classes, promoting transparency about meat sources and preparing patrons for a sustainable future.
Sous chef Gary Little demonstrates his expertise in butchery, highlighting sustainability by detailing how each part of the hog can be utilized, fostering a connection between diners and their food.
Classes revolve around different animals and culminate in a dinner, allowing patrons to appreciate the entire farm-to-table journey through hands-on learning and eating.
This initiative not only educates patrons about butchery but also reinforces the restaurant's commitment to sustainability, encouraging a deeper appreciation for the culinary craft.
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