Down to the Skin & Bones

It's a bone luge!

It’s a bone luge!

Bill Pannhoff Bone Luged, too!

Bill Pannhoff Bone Luged, too!

Well, I finally did it. Last night I took a big step into my culinary career: I did a bone luge. The shot of whiskey blended with the sweet cherry sauce and remnants of marrow, and oh goodness, was it delicious.

Skin & Bones live chalk-art creations

Skin & Bones live chalk-art creations

The Skin & Bones party last night was amazing — the two floors of City Hall were filled with delicious food and creative ideas. The party staff decked themselves out in denim overalls, creative facial hair, and fantastic tattoos, making the party seem equal parts rural and urban. There were no J. Crew-types there!
And the food — fried zucchini blossoms, cocktails made with wing sauce and stirred with a baked chicken bone, short rib sandwiches paired with jarred shandies — so many different things to try. (If I got to half of them, I would be surprised.)

Here are a couple of photos of last night’s highlights — country music accompanied by live spoons and steel guitar, a friendly-yet-menacing butcher standing up above the crowd showcasing his skills on a couple of pigs… Follow us on Instagram for more!

Live butchery at Skin & Bones

Live butchery at Skin & Bones

Dessert powder at Skin & Bones
Dessert powder at Skin & Bones

Now it’s back to our sessions… more later!

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3 thoughts on “Down to the Skin & Bones

  1. Epicurean Culinary Group was honored to host all of the TAOCF attendees to Skin & Bones last night. I hope you all enjoyed it as much as we enjoyed serving y’all!

    Have a great end to your conference and don’t forget to stop by the ICA booth. CATERSOURCE and ICA make a great educational team of amazing programming combined with intimate educational and relationship building opportunities.

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