Remember the days when butchers weren’t sex symbols with publicists? We can barely recall such a time ourselves. Author Marissa Guggiana, who also happens to be a fourth-generation meat purveyor, is capitalizing on the country’s love affair with meat hackery with her new book, Primal Cuts: Cooking With America’s Best Butchers. This week, in honor of the Butchers Guild’s National Butchers Week, she’ll be touring the city, signing books, and playing guest of honor at a few carnivorous dinners.
Tonight, Guggiana will be at Northern Spy Food Co., where chef Nathan Foot will cook a $60 four-course meal of various locally raised pork parts, including his signature headcheese (featured in the book), potato and fennel soup with pork shoulder croquette, and roasted loin of pork. Tomorrow, she’ll be at Public signing books with Brad Farmerie, and Friday she’s at the Brooklyn Kitchen for a panel discussion with Tom Mylan, chef Dave Gould of Roman’s, and Mike Yezzi of Flying Pigs Farm.