Swine & Dine: Oct 30th & 31st

Culinary Experiences and Catering on Martha’s Martha’s Vineyard

October and November bring harvest time and this year Jan Buhrman, Nathan Gould at The Beach Plum Inn and the Kitchen Porch team have created a four day intensive all about raising pigs and preparing pork. This course is specially designed and formatted for culinary professionals -AND- to conclude our week with chefs, we are holding a full weekend celebration – Swine & Dine!

Aaron-Carcass over shoulder.Timothy YoungSwine & Dine: Local Smoke Out

October 30th, 6-8 pm at The Beach Plum Inn – $35

Come celebrate with our Local Smoke Out, an All You Can Eat Pulled Pork extravaganza! This event is a wonderful opportunity to meet the local farming community, as well as relish in deliciously prepared, homestyle food. Enjoy live country music, delicious local beer, and local pork smoked all day. This is a family friendly event and the perfect way to celebrate with the Martha’s Vineyard chef and farming community!



Swine & Dine: Morning Farm Tours

October 31st, 9-noon – $25

Join Locavore Educator Jan Buhrman on a tour of farms on MV that are raising heritage breed pigs. Meet the farmers and get a behind-the-scenes look at the MV farming community.

The farm tours are full (SOLD OUT)



Swine & Dine: Heritage Pork Grand Gala

October 31st, 6:30 – 8:30 pm at The Beach Plum Inn – $145


October 31st is our highlight event! Join us for a Celebration of Heritage Pigs at The Beach Plum Inn.

  • Chef Jan Buhrman of award winning Kitchen Porch Catering will discuss in-depth the of raising heritage breed pigs, as well as the importance of upholding heritage traditions in a rich agricultural community.
  • Chef Nathan Gould of Beach Plum Inn will explore and explain the process of butchering and preparing humanely raised pigs on a professional level. They will overview what we have learned, expand on the importance of whole animal meat production, and discuss healthy portions and cuts the modern consumer might not be familiar with.

The Grand Gala is attended by local chefs, conscious carnivores, and farmers alike. It is meant not only to celebrate our bounty, but serve as anPorquetta_246 active dialogue on sustainable heritage agriculture.

Our five course dinner was a bit of a twist from last year. The recipe will be added as I rewrite them for the household cook. So many of you have asked for the Cole Slaw Recipe, which is adapted from the recipe of my good friend and client, Dede Frank. I have posted it here for you.

Register online

Or Call the Beach Plum Inn 508.645.9454

Photo Credits: Jocelyn Filley and Timothy Y Young