Pork-Fork-Cork and Lamb Farm to Table Event at Newman Farm

Here’s an idea for Memorial Day weekend: Why not skip the home grilling and leave it to the professionals?

On Sunday, Newman Farm chefs head to the country for a day of cooking in Myrtle, Missouri. The annual farm-to-table event called “Pork-Fork-Cork … and Lamb” will feature local wineries and the Newman’s heritage breeds. (Grand Champion Yazoo Delta Q used Newman Berkshire pork, btw, to win Saturday’s World Championship Barbecue Cooking Contest.)

“It’s a nice low-key day, but nobody’s going hungry, that’s for sure,” Rita Newman said. “We do this every year as a way to say thank-you to our customers.”

The day’s events will begin at 10 a.m. with a farm tour and a pot-luck lunch. A carcass cutting demonstration will be held mid-afternoon with dinner at 6 p.m. Memphis chefs Andy Ticer and Michael Hudman from Andrew Michael Italian Kitchen will orchestrate the evening cooking.

Tickets are $50 for adults, and children are free. Call (417-938-4391) or email (pork@newmanfarm.com) ahead for reservations. Newman Farm (Rt. 1 Box 141, Myrtle, MO 65778) is about a two-and-a-half-hour drive from Memphis.

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

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Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.


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