Pork. Now that I have your attention, mark your calendars for a unique Italian pulled pork making class through Tentiko. Let me skip to the good part, you go home with 6-7 pounds of pork. Wipe the drool off of your mouth and read on.
Chef Mark DeNittis will be teaching how to make this classic Italian dish known as porchetta on Sunday, April 14 at 3:30. He is a character out of every meat lover’s dream. Mark was the founder of Denver’s now-legendary salumeria II Mondo Vecchio and currently heads up the Cook Street School of Culinary Arts’ Rocky Mountain Institute of Meat. DeNittis is a chef and a former meat-cutting instructor at Denver’s own Johnson and Wales University. He is a skilled butcher and a nationally recognized master of all things local and eatable. He is the guru of of old-world meat making practices and loves to share his passion by teaching others. He has quite the meaty resume.