Ryan will be heading to New York this week for some pretty exciting stuff, such as the Martha Stewart show and a butchery demo and dinner with his good buddy Matt Jennings at Farmstead! Watch Ryan break down a whole hog and munch on some delicious apps. The dinner will be directly after and is by reservation only. If you’re an East Coaster, or will be visiting, make sure to mark your calendars, this East meets West event is not to be missed!

Event: Butchery Demo and Dinner
Location: Farmstead, Providence, RI
Date and Time: December 4th, Sunday, Butchery Demo, 6pm – 7pm. Dinner, 7:30pm.
Event Link: Farmstead Demo and Dinner with Ryan Farr

Dinner Menu:

Course One: Carne crudo, with fried red wheat and chestnut crunchies and sauce ‘pistole’
Course Two: Clay Street greens, bacon vinaigrette, chicken skin ‘smores,’ buttermilk and blue cheese
Course Three: Braised lamb neck with sweet cabbage pierogies, brown butter, fried garlic and pickled apple
Course Four: 28 day, dry aged ribeye, butternut squash mousseline, marrow butter, beef tongue and mustard salad
Course Five: Chocolate and caramel tart, smoked bacon and smoked butter crust

And for all you locals in the Bay Area, there will be plenty of San Francisco based events on the horizon. You can stay up to date as we post dates and descriptions on the Events page.

Last Saturday, Martha Stewart dropped by the farmer’s market towards the end of the day. We were just about to close when we spotted her, or rather, she spotted our plump juicy chicken beer sausage. How could she resist? A warm toasty bun full of meaty goodness, topped with a touch of spicy brown mustard. We already loved her, and the smile on her face only confirmed she loves us right back. Thanks, Martha. Next time you have to try the cheeseburger!

With the upcoming release of Whole Beast Butchery, there will be multiple events, dinners, and parties to celebrate the meaty manifestation of Ryan’s whole animal butchery experience and passion. This step by step guide will take viewers through the process of breaking down whole beef, lamb and pork with an underlying emphasis on EATING. Meat cookery, technique, tools, and sourcing will all be important topics for the student or casual interest alike. This is the book that Ryan wishes he had while teaching himself the craft of butchery in restaurants. Stay tuned for upcoming Events and be sure to check out The Book page for more detailed information. Now feast your eyes on this beautiful video showcasing some samples from the Whole Beast Butchery experience.