Greetings friends! I am pleased to announce that I am going to be heading to the great state of Maine on September 3rd. I will be cooking at Oxbow Brewery in New Castle, Maine. Oxbow is home to a collective of artisans who specialize in farmhouse style ales and have a reputation for creative brews. My friend Davis Archer, who raised the first hog I ever butchered at Caravan in 2013, and I have been skeeming on butcher projects since we met, exchanging recipes for scrapple, charcuterie and troubleshooting goat shenanigans every couple of months. When I was planning my tour around the states he suggested I make my way to Oxbow so we could play with some of his recent ventures in the hog and bivalve world. Davis who previously lived at Oxbow and raised hogs off the breweries spent grain also happens to work for Pemaquid Oyster Company. On September 3rd we will be slinging bbq oysters, his pulled heritage hog and beer steamed mussels at the tasting room at Oxbow. I hope to see you there. Stay tuned for a recipe roundup!
exploring the world, one bite at a time
Katie Briggs is a chef and activist based in Philadelphia, Pennsylvania. This website is a collection of their recipes, travels and photos from the last decade.
Katie is a 2016 James Beard Women in Culinary Leadership recipient. Their resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus Outstanding in the Field to nearly all 50 states.
During the Pandemic they are focusing on operating a mutual aid program called The West Philly Bunny Hop.
