Please join us for a lovely evening at SHED: part educational demo,
part fine dining and all incredibly delectable.
A three part night including:
-A demonstration from Sonoma Meat Company's Rian Rinn on breaking down a HOG
-A wine toast between events
-Three course menu prepared by Bar Tartine co-chefs Nick Balla and
Cortney Burns, turning the hog into a delicious dinner.