A Metzgete at Tressle

February, 2009

 

Grüzi Gastronautl’!

So picture this: you’re stuck up in the Swiss Alps somewhere, a thousand yodels from the next town and hungry as a glockenspiel. You’ve brought Percy the pig with you, but it’s going to be a long winter and, hey, she’s lived a full life. Yet, your love and affection for Percy is such that you can’t bear to throw away even a knuckle after the slaughter. So, what do you do with the parts you can’t pickle, salt, or cure? You throw a Swiss Metzgete—literally, a butchering party. This month, we’ll be consuming all the best parts of the schwein at Trestle on Tenth, where chef Ralf Kuettel will show us a thing or two about Schweizer cooking. The whole meal will be served family style, so bring your appetite!

TRESTLE ON TENTH

FOOD: Blood Sausage, Kidneys, Liver, Pig Trotters, Pork Belly

RESTAURANT: TRESTLE ON TENTH

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