Most events are annual, the rough schedule is:

Spring: Pig Fest – we kill and butcher 3-5 pigs, eating every single morsel, from head cheese to curing our own prosciutto. We have made rolled spleen, lung sausage, sous vide tenderloin, Italian and Spanish and Hungarian salami’s, our own pig cooker and more. usually early spring.

Summer: Les Deux Wine & Steak Dinner – we pitch in, buy the world’s greatest wines, cook up the finest beef we can find, and have one heckuva party. Any questions? Usually late summer.

Fall: Bootlegger’s Ball – we pick a sport, have someone cook up a beast meal, litter the table with empty plates and bones of varied persuasion. Oh yeah, we mix in a tasting of about 20 top-end Bourbon’s, including Pappy, Willett, Vintage, Hirsch, Black Maple Hill, and more. Usually early fall.

Fall: Winemaker’s Ball – we have sourced grapes from California’s central coast, and we are making 80 cases of our own red wine. This year, a rhone varietal, Grenache. Can’t wait. usually mid-fall.

Fall: Popcorn Party – we fire up the still, for a backcountry distiller’s party, named in honor of the inimitable Popcorn Sutton. Grappa, corn whiskey, apple brandy, pear schnapp’s, who knows what’s next. So far, no blindness. Usually late fall.

If you’re interested in joining hope. shoot us an email..