They say the third time's the charm.If that's the case, then installment three of chef Todd Mussman's glorified "cooking with swine" series should truly be one to savor. When a guy runs an intown butcher shop called "Muss & Turners", what he carves up better be good.
"Guests will witness a whole pig being broken down into tasty, identifiable parts followed by some wood-fired samples," according to the invite.
In addition, at "Primal 3": "There will copious amounts of food (sliders & snacks from Grindhouse Killer Burgers on Sweet Auburn), wine (and cheeses selected by the Taste Network) and (Sweetwater) brew."
For three straight Wednesdays (6-9 p.m.) at the Grindhouse (209 Edgewood Ave.) , Mussman will turn locally grown succulents on the spit while spitting how and why roast flesh tastes best. Paying guests for the limited-seating affairs are welcome to "brown bag" their own wine as long as they call ahead (404-522-344).
Chef Mussman / AtlantaFineDiningThe scheduled roster of roasts: Wednesday, October 21st - Local 103# Heritage Pig; Wednesday, October 28th - Gum Creek Katahdin Lamb; Wednesday, November 11th – Gum Creek 103# Heritage Pig.
Pork on the barrel: $30 per standing room placement; $35 per VIP seat.
Learn more at http://www.artofthebutcher.com, or email brady@tastenetwork.com.
All this fancy talk about proper pork preparation brought a funny scene to mind. Let us know if you get a chuckle out of it as well...
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