Rialto's Whole Animal Series

What:
Rialto launches a whole animal series April 1 with a pig from Westport’s Round-the-Bend farm. For three consecutive weekends the Rialto kitchen will work with a whole animal from a local farm and offer an entree special highlighting the featured animal.  For intrepid guests a first course special will feature the less desirable parts of the animal like brains and kidneys.  
 
In April 2010 Chef Jody was defeated by a frozen goat leg on Bravo TV’s Top Chef Masters.  Soon afterward, Partners In Health’s Haitian earthquake victims Annette and Sanley, took Jody under their wing and taught her how to butcher, prepare and cook a whole goat.  Since this experience, we’ve had sporadic whole animal weekends over the past year giving the Rialto kitchen an opportunity to experiment with different cuts and offer twists on Rialto’s current menus.
 
Why:
We want to know where our meat comes from, support local farmers and continue the education for our staff and customers.  And, the kitchen is always looking for a challenge.
 
When:
Friday April 1, Saturday April 2
Friday April 8, Saturday April 9
Friday April 15, Saturday April 16