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Slow Meat II: Eating Nose to Tip, A Culinary Adventure

  • Red Eye Brewing Company 612 Washington Street Wausau, WI, 54403 United States (map)

Join Slow Food Marathon County for Slow Meat II at Red Eye Brewing Company Wausau on Sunday, November 5 at 6 pm. Paul Nehring fromNewGrass Farm, LLC will team with Red Eye's Chef Nate Bychinski to explore cuts of meat and how to prepare them. 

In addition, Chef Dylan Carlson will also present this evening. Dylan grew up on Ninepatch Farm (a sustainable local farm raising grass-fed beef, pork and chicken) and is a trained chef with experience at many high end restaurants in Madison and Milwaukee. 

The event will begin with appetizers and a discussion of "Eating nose to tail, what it means, why it's important, and how to do it tastefully." We will follow the information session with a sit-down, farm-to-table dinner/buffet prepared by Chef Nate. Menu items will include a comparison between short-aged and long-aged ribeye roast, wood-fire roasted pork shoulder, and seasonal locally-sourced vegetables. 

Last fall at Slow Meat 2016, we heard from three local farms, NewGrass Farm, LLCLonely Oak Farm and Ninepatch as they discussed their beef, lamb and pork breeds and sustainable farming practices. This year, we plan to focus on the cooking side of things!

Do not miss out on this fall evening of education, great company and amazing food. $20 for Slow Food members; $25 non-members, includes appetizers and a chef-prepared meal. Cash bar starts at 5:30 pm; demonstrations begin at 6:30 pm. 

Purchase tickets here: (there is a small service fee)


Invite your friends!


We hope you can join us!




Earlier Event: October 18
Slow Food October Chapter Meeting
Later Event: February 21
"Sustainable" Film Showing