Schedule

Subject to tweaks

Oct 31,
Bayshore Resort, Traverse City, MI
4-6pm Registration
6-8pm Cocktail and Appetizer Reception
3rd floor Meeting room
Appetizers by Grandview Catering, Traverse City, MI

Monday Nov 1st
6:15am
Celtiic Buses at Great lakes Culinary Institute and Bayshore Resort
to bring you to Michigan Mangalitsa, Marion, MI by 7am
How to slaughter and how to care for organ meats during the slaughter process.
Lead by Christoph and Isabella Weisner, Austria
Breakfast, Lunch and Dinner Provided at Farm by
Blue Heron Restaurant Cadillac, MI and
The Cooks House & Wellington Street Market, Traverse City, MI
Celtic Buses will be leaving the Farm around 6pm in the evening.
and returning to Bayshore Resort and The Great Lakes Culinary Institute

Tuesday Nov. 2nd
8:30 am - 5pm at the Hagerty Center
How to make Sausages and what to do with the organs.
Christoph and Isabella Weisner, Austria leading
Dinner starting at 7pm -
Trattoria Stella, Traverse City, MI
Busing from Hagerty Center and Bayshore Resort to Trattoria Stella loading time 6:30pm then back to Hagerty Center and Bayshore Resort Provided by Celtic Bus loading time approx 9pm.

Wednesday Nov 3rd
8:30am - 5pm at the Hagerty Center
How to break and seam butcher a Michigan Mangalitsa pig.
Lead by Christoph Weinser, Austria
Dry Curing Demonstration given by Brian Polcyn
How to make Dry Cure Hams and Sausages

Wednesday Evening
Final Dinner
Starting at 7pm in Lobdell's
Inside the Great Lake Culinary Institute
Lead by Chef Brian Polcyn, Epicure Catering,
Pastry Chef Jehn of Mission Table and
the Great Lake Institute International Culinary Class Taught by
Chef Coburn MacNaughton