MDT has the hook up for you to a unique event never before seen in Atlanta. 

Read on to view the Press Release and be sure to visit for tickets and even more info, go to www.artofthebutcher.com

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Atlanta, Georgia (October 22, 2009) – Taste Network presents “PRIMAL Atlanta”, the first annual, outdoor gathering of local butchers and chefs preparing a bounty of heritage meats from Gum Creek Farms over hardwood fires on Saturday, November 21, 2009 from 6 to 9 p.m. Held at SweetWater Brewing Co., guests will be able to explore local flavors from chefs and butchers and sample boutique wines in the Oregon Wine Experience. General admission tickets for the wine, beer and meat tastings are $55; and, all-inclusive VIP tickets are $100 and include reserve wines, Benton’s Bacon Bar, grilled artisan cheeses, local brews and BBQ. Visit www.artofthebutcher.com for additional information and tickets.

“We believe in two emerging new food trends: wood fired cooking and independent butchers who support responsibly raised heritage proteins,” says Brady Lowe, event founder and owner of the Taste Network.  “These trends are gaining momentum in today’s food movement. We are hoping to create a platform to expose chefs who support locally raised proteins and promote goodwill towards local farms.”

A celebration of the culinary arts' appreciation for wood fired cooking methods, PRIMAL Atlanta will feature renowned local chefs and butchers participating in the inaugural group-butcher demonstration of breaking down a pig, cow, goat and lamb in front of an audience. A tasting of fire roasted meats, wines, and beer will follow the group demonstration. 

The chef and butcher lineup includes Todd Mussman of Muss & Turners, Todd Richards of Rolling Bones BBQ, Gary Mennie of The Livingston Restaurant & Bar, Duane Nutter and Reggie Washington of One Flew South, Tommy Searcy of Gum Creek Farms, Matt Palmerlee and Edward Russell of Farm 255, Alex Friedman of P’cheen International Bistro & Pub, Tony Seichrist, and Nick Melvin of Parish. Guests will also be able to sample Grindhouse Killer Burgers’ sustainable sliders and enjoy SweetWater beers. The Oregon Wine Experience will feature boutique wines from Elk Cove Vineyards, Van Duzer Vineyards, Chehalem, Anne Amie Vineyards, Daedalus Cellars, Firesteed Vineyards, and with support from the Oregon Wine Board.

The 2009 PRIMAL Atlanta event highlights includes: 

·        Butcher Demonstration: Chefs and butchers will perform a side-by-side butcher demonstration. The butchers will take the stage during the first 45 minutes and will breakdown a pig, cow, goat and lamb. Guests will be able to sample wines and beers during the demonstration.

·        Wood-Roasted Meat Demonstration: Guests will be able to watch as chefs cook humanely raised meats over open fires. Each chef station will be equipped with three fire pits where they can change the temperature, add woods such as hickory, almond or applewood and serve guests samples of their creations. Additionally, a chef will prepare a whole animal al asador. Asador is the method of cooking whole animals over a large fire.

·        Braised, BBQ’d and Cured: Guests will not be expected to wait until chefs complete their fire-roasted meats. PRIMAL has invited chefs to bring their favorite slow-cooked protein.

·        Grinding Demonstration: Guests will enjoy as Grindhouse Killer Burgers grinds up the off cuts such as brisket and top round into sustainable sliders. The Farm 255 team will be holding a sausage making demo with samples.

·        College Game Day Ticket: Guests are invited enjoy coverage of conference play during the event.

* Subject to change.

PRIMAL Atlanta will be held at SweetWater Brewing Co. at 195 Ottley Drive in Atlanta, Georgia. Visit www.artofthebutcher.com or call 404.849.3569 for additional information and tickets.

About Taste Network

Taste Network operates a Georgia-based company delivering experiential services to the artisan food industries. Their mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. They also produce COCHON 555, a ten city culinary tour where renowned chefs prepare heritage pigs in a head to toe competition. The event showcases 5 chefs, 5 pigs and 5 winemakers. The tour brings together top chefs, winemakers, farmers, thought-leaders, foodies, media and the general public to promote breed diversity and whole animal utilization. Visit tastenetwork.com for more