A first-time event will bring food lovers and food makers together for an afternoon of workshops in an informal "pop-up biergarten" setting.
The Remington Chop will be held from noon to 5 p.m. on June 13 in the courtyard of Miller’s Court, a historic Howard Street manufacturing building that has been redeveloped for teachers’ residences and nonprofit office space.
Among the workshops scheduled for The Remington Chop are oyster shucking with Dylan Salmon, of Dylan’s Oyster Cellar, and Mezcal 101 with Lane Harlan, owner of the soon-to-open Remington mezcal bar Clavel.
A $45 ticket to the event includes the choice of one hour-long, hands-on workshop — other subjects include sausage making, the craft of brewing and farmers’ market gazpacho. All of the workshops will be held in the Miller's Court courtyard, except the first one, lamb butchery, which will he held across the street at Parts & Labor.
Before or after their selected workshop, guests can mingle in the courtyard, where they can purchase beer and light refreshments, including raw oysters and a roast-pork taco collaboration between Parts & Labor and Clavel.(The $45 ticket includes two beers from Monument City Brewing Co.)
In fact, guests are encouraged to spend the whole afternoon at The Remington Chop, according to Peter DiPrinzio, one of the organizers of the event.
"We want people to stay as long as they want," said DiPrinzio. “Our goal with this is to bring together a community of people who care about food and the neighbhorhood."
The Remington Chop is 1 p.m. to 5 p.m. June 13 at Miller's Court, 2610 N. Howard St. For more information, visit remingtonchop.com.