Hit this one-time meat & greet to commune with local chefs (Nick Melvin of Parish; Todd Richards of Rolling Bones BBQ; Alex Friedman of P'cheen...), who'll teach you how to properly butcher whole animals (pig, cow, goat, lamb), cook them using advanced methods over hickory, Applewood, or almond wood flames, and let you gobble up the results. There'll also be 35 pounds of TN-based Benton's bacon, wood-fired oysters, and whole wheels of hardwood-grilled artisan cheese, plus brews from Sweetwater and an Oregon wine tasting including vineyards like Van Duzer, Daedalus Cellars, and Firesteed, which'll have you boasting Wednesday morning that you're hungover like a horse. Photo: Stacy Cahill
