Tonight and tomorrow, Jimmy’s No. 43 will play host to two very cool “meet the farmer” events. First up this evening (Friday, 5/10) from 6-9 p.m., is a Cider Salon fundraiser for Breezy Hill Orchard and Cider Mill who will be pouring some of their barrel cider for a $15 donation (cash, if you please). The orchard is in the midst of a Kickstarter campaign to rebuild their historic cider house, which was destroyed in a fire 10 years ago. There are only a few days left in their campaign, so if you can’t make it tonight, please consider donating online.
Breezy Hill will be joined by Bobolink Dairy and Bakehouse farmer Johnathan White, who will be sampling his cheese and bread (which pairs ideally with hard cider) as part of the fundraiser. There will be additional ciders available for purchase, with T-shirts, note cards and brew kits also for sale!
Then, tomorrow (Saturday, 5/11 from 1-3 p.m.) we will have another of our fascinating butchering demos with Møsefund Mangalitsa Farms. As part of our “On the road to Pig Island” series, Jimmy’s No. 43 offers meat lovers the opportunity to join farmer Michael Klampfer as he breaks down half a Mangalitsa hog in this butchering (and eating) demo. You’ll learn all about sustainable pig farming and the Møsefund way, while sampling pork offerings from charcuterie to cuts. Tickets ($25, drinks available for additional purchase) are available online now or pay at the bar.
And, as a footnote, we’ll be using some of the cuts from the Møsefund butchering demo for Monday’s Sixpoint Beer Dinner, if you want to enjoy a beer and pork pairing menu in a relaxed setting next week. Special guests include chef Ian Kapitan (f/o Alobar) and author Josh Bernstein, who will be signing copies of his book, Brewed Awakening.
As always, regular bar/restaurant service will be available during these events.