If you love heritage Berkshire pork from Newman Farm (and whose doesn’t?), then put this event on your calendar: “Pork, Fork, Cork…. and Lamb” on Sunday, May 15th.
Rita and Mark Newman’s annual farm-to-table event kicks off at 10 a.m. with tours of their farm in Myrtle, Missouri, a butchering demonstration, lunch, and dinner prepared by a cadre of much-loved Memphis chefs, including Michael Hudman and Andy Ticer from Andrew Michael Italian Kitchen, Rick Saviori from Thyme, Scott DeLarme from Owen Brennan, and Felicia Willett from Felicia Suzanne.
Only the chefs know the specifics of their menus, but you can count on a locally sourced cornucopia of appetizers, sides, salads, and pork and lamb dishes. Wines supplied by Wenwood Farm Winery and Mountain Grove Cellars, the research winery affiliated with Missouri State University, will celebrate the Ozark region as well.
Newman Farm is located 140 miles from Memphis, and it takes about two-and-a-half hours to drive. Tickets are $50 and, although RSVP’s are requested, “If someone wants to just show up, that’s fine,” Rita Newman said.
For more information on tickets, directions, or accommodations, contact Rita at pork@newmanfarm.com.
