Small Plates with Ariel Turner


Go whole hog

Want to know where your food comes from? Greenbrier Farms wants to show you. Their upcoming whole hog butchery classes on Jan. 19 and Feb. 9, 9 a.m.-1 p.m., will be a hands-on, instructional experience for all attendees. The class will feature Greenbrier’s pastured heritage hogs and be instructed by Culinary Institute of the Carolinas chef Patrick Wagner. In addition, guests will enjoy a farm to table lunch and 100 percent of the finished product, which means an equal share in pounds of meat that has been portioned and packaged. The class is $125 per person and space is limited. The farm is located at 766 Hester Store Road, Easley. For additional info or to sign up, email

Get crafty

Swamp Rabbit Café and Grocery is hosting special guest Meredith Leigh – butcher, farmer, cook, and author of “The Ethical Meat Handbook” – Saturday, Jan. 26, 6 p.m. for a “Craft of Charcuterie” class along with Swamp Butcher, Jeremy Hardcastle. Having attended this same class last year, I’ll tell you the board they will put together will be a thing of beauty. Drinks and music begin at 6 p.m. Hardcastle and Leigh will educate participants on the art of charcuterie and the importance of ethical meat at 6:30 p.m. Charcuterie feast commences at 7 p.m. Two free drinks included with purchase. Click here to purchase your tickets.

An example of the board we built at last year’s class. Photo by Will Crooks / Greenville Journal.

S’mores Saturdays

Every Saturday night in January – weather permitting – Swamp Pizza will be selling s’mores ingredients and equipment outside at the pizza container. Swamp Rabbit Café and Grocery will provide the fire pit, but the toasting and gooey, delicious mess is up to you. Swamp Pizza is open from 11a.m.-8:30 p.m.



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