To kick off their annual Eggtoberfest event, the Culinary Center hosted the "Cut It and Cook It" event to showcase the versatility of the Big Green Egg. Master Butcher Marc Pauvert of the Four Seasons Baltimore, Pit Master Ray "Dr. BBQ" Lampe, Matt Pittman of Meat Church BBQ and Rusty Bowers of Pine Street Market served up a 4-course dinner, including dessert, all grilled, baked and roasted on a Big Green Egg. Featuring prime cuts of beef from E3 Meat Co., pork chops from Riverview Farms, chicken from Springer Mountain Farms and local yogurt & butter from AtlantaFresh Artisan Creamery and Banner Butter, these chefs shared their tips and tricks for becoming a true "eggspert."
Eggtoberfest runs Saturday, October 8 from 10:00 am - 3:00 pm at Stone Mountain Park and will feature new & experienced "EGGheads" cooking on 200 EGGs with fare ranging from barbecue and grilled meats, to breakfast, to dessert. Click here to learn more and purchase tickets and check out the photos below to see the chefs in action and get a preview of Eggtoberfest!