Get ready for something porktacular to happen. Knife & Pork — a craft butchery event from The Recommended Daily and the Local Pig is Saturday, September 27, in the East Bottoms. This is the moment that Kansas City plants the flag and owns the fact that we not only raise pork in the area, we know exactly what do with it in the kitchen.
We’ll spotlight the art and craft of butchery with whole hog breakdowns and prep techniques displayed on two stages. While you watch, you can munch on delicious bites of pig from local chefs (Port Fonda’s Patrick Ryan, Bluestem’s Colby Garrelts, The Rieger Hotel Grill & Exchange’s Howard Hanna, Room 39’s Ted Habiger, Justus Drugstore’s Jonathan Justus, Happy Gillis Cafe & Hangout’s Josh Eans, and The Farmhouse’s Michael Foust, among them) and visiting butchers (The Butcher & Larder from Chicago, Smoking Goose from Indianapolis and Underground Meats from Madison). This is a celebration of sustainable pork production and an acknowledgement that we’ve got a real opportunity in Kansas City and throughout the Midwest to further that movement.
You’ll enter our little slice of Pork Heaven at the intersection of Rochester and N Montgall (next to Knuckleheads Saloon). Once inside, you can enjoy a cold beer from the Tallgrass Brewing Company, pick up a copy of Feast Magazine (which will be debuting at Knife & Pork), scarft down picnic sides from US Foods, and keep an eye out for the charcuterie floating through the crowd.
Knife & Pork is from 1 to 6 p.m. and is followed by a separately ticketed Roast & Toast ($15) — a whole pig roast and beer toast. The beer for the Roast & Toast will be provided by the Free State Brewing Company. General admission tickets are $45 in advance ($55 on the day of the event) and include pork samples, butchering demonstrations and three Tallgrass brews. VIP tickets are $80. You get in an hour early at 12 p.m. and get to stay late for the Roast & Toast. Your three Tallgrass brews and a t-shirt to wear home are also part of the package. Tickets are here.