Vegans and vegetarians can stop reading right now; everybody else -– especially anyone who’s swooned over swine dishes like pig’s feet and rillettes -– should consider getting schooled in the preparation of oft-discarded pork parts at this Sunday’s Astor Center class ‘Snouts, Trotters, Ears and Tails.’
You’ll learn from the best: teacher Ryan Skeen’s the chef behind offally tasty bites at places like Irving Mill and the General Greene; he’ll take you through seven dishes (boudin noir! salt-and-pepper pig tails! and our favorite, crispy pig’s ears) to make at home using pig’s inexpensive, rich rejects. At the class’ end, sit down to sample the full spread with some bold wines of Skeen’s choice.
‘Snouts, Trotters, Ears and Tails’ class
Sunday, July 18, 12-4PM
Astor Center, 399 Lafayette Street at 4th Street; 212-674-7501, astorcenternyc.com
$135 More information and reservations here