Slow Food Memphis presents The "Lesser" Cuts

The “Lesser” Cuts
Chef’s Dinner + A Rancher’s Perspective + Conversation
Wednesday, August 29th, 7:00 pm
The Inn at Hunt Phelan
533 Beale Street
Memphis, TN 38103

Local beef purveyor Michael Lenagar of Neola Farms will be present to speak about the adventures of ranchers who provide locally raised, pastured beef. He will explain why he believes Neola Farms’ beef is better, as well as the economic challenges related to raising the whole steer when many consumers only want to purchase a few of the many cuts available. Michael proposes we’re missing out when we ignore the “lesser” cuts.

Chef Stephen Hassinger will prepare and present a five-course dinner featuring the beef of Neola Farms. Hassinger spent six years as a chef at Café Degas in New Orleans, traveled to Vancouver, B.C., to open Café New Orleans, and was on his way home to New Orleans when Hurricane Katrina struck. After a short period of dislocation, Stephen settled in Memphis as Chef at the Inn At Hunt Phelan, where his creative cuisine has been astonishing Memphians ever since. We hear there may even be meatballs.

Slow Food Memphis board member Kjeld Petersen will share why local beef is important to our community and what we should all be doing to support local purveyors.

Reservations must be made by August 25th with full payment or a credit card provided. Seating is limited and is available on a first-come, first-serve basis. The cost is $60 for Slow Food Memphis members, $70 for non-members, tax and tip included. Wine pairings are available for an additional $25.

For reservations, call the Inn at Hunt Phelan at (901) 525-8225.