About Whole Hog Butchering Workshop lead by Slough Farm
Participants will learn how to properly break down a hog into various cuts of meat. Led by Charlie Granquist, he will instruct participants in how to carve out the best chops, roasts, ribs, and what to grind. This workshop will be both educational and empowering, as it gives participants a better understanding of where their food comes from and how to work with different cuts of meat.
This is a collaborative program with Slough Farm and will be held here at the Farm Institute.
Participants will have an opportunity to take home cuts of this farm-processed pork.
Katama Farm is divided into two leases: educational and agricultural. The Farm Institute, part of The Trustees holds the educational lease with partner Slough Farm, while Morning Glory Farm holds the agricultural lease with a portion subleased to The Grey Barn & Farm. We are excited to collaborate with our partner Slough Farm in our teaching kitchen!
About Chef Charles Granquist, Culinary Director at Slough Farm
Charles Granquist grew up in New Haven, Connecticut and started his life in food working with a fishmonger on Martha’s Vineyard during his high school and college summers. After graduating from Bates College in Maine, he moved back to New York and worked for a year as personal assistant to a music executive, quickly realizing that the music industry was not where he wanted to be. Having always been interested in cooking, he trailed around NYC to get a feel for the restaurant industry before enrolling at ICE. Upon graduating from ICE, Charles cooked in several notable New York City kitchens including Savoy Restaurant and Fleur de Sel before settling down at Blue Hill NYC. It was at Blue Hill’s Greenwich Village restaurant and opening Blue Hill at the Stone Barns Center for Food and Agriculture that he developed his passion for local and sustainable food practices.
After restaurants Charles moved on to Food Network. He spent several years cooking, food styling and producing for various Food Network talent, before moving to new business development. As the network’s Director of Culinary Development he managed foodservice related projects including the creation, opening and operation of Food Network branded restaurants.
Upon leaving the Food Network, Charles worked at Dickson’s Farmstand Meats in Chelsea Market helping develop their prepared food offerings and charcuterie. He has also spent time at Artisan Meats in Charleston, South Carolina, studying under renowned charcutier Craig Diehl.
Before Leaving NYC and moving to Chilmark, Charles spent two and a half years as a culinary instructor at New York’s Institute of Culinary Education.
Pre-registration is required for all Farm Institute cooking classes.
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