Back to All Events

The Butcher's Table

  • Grass & Bone 24 East Main Street Mystic, CT, 06355 United States (map)

Join us around the butcher's table for a winter feast in praise of uncommon edibles! Chef James Wayman will be joined by Chef Jamie Bissonette of Coppa and Toro, and Chef Tyler Andersen of Millwright's Tavern to prepare a multicourse dinner featuring the so-called "fifth quarter" of our favorite animals. Offal and other "variety meats" take center stage at this dinner, and who better than this team of acclaimed chefs to present them to you alongside hearty winter libations!

Dinner tickets are $85 plus tax and gratuity.

Tickets include a multicourse dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fee will be applied at check out. 

More about Jamie Bissonette

Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's beloved neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City, and received rave reviews from outlets like The New York Times and New York Magazine. The Toro concept was also expanded to Bangkok, Thailand during 2016. Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast. Jamie was named 2016 Massachusetts Executive Chef of the Year. In December 2016, the duo's latest venture, Little Donkey, received acclaim as Boston's Restaurant of the Year by The Boston Globe. 

More about Tyler Andersen

A California native, Tyler was only 16 years old when began to learn his craft in restaurant kitchens, working under top-level Chicago chefs such as Charlie Trotter, two-time James Beard award-winning Sarah Stegner and Bocuse d’Or participant George Bumbaris of Prairie Grass Café and the Ritz Carlton. While Tyler was working at the Ritz, the restaurant received the highest Zagat rating and a Mobil Five-Star rank. Following Stegner and Bumbaris to the Café, Tyler helped the restaurant earn recognition from Bon Appetit magazine as one of the 50 Hottest Restaurants in the United States. He drew similar attention (and more stars) to the restaurants at two Rock Resort properties—the Equinox in Manchester, Vermont, and the Arrabelle in Vail, Colorado—where he was executive chef and food and beverage director. More recently, Tyler gained numerous accolades for his inspired spin on regional New England fare at Pip’s at the Copper Beech Inn, a Four Diamond and Wine Enthusiast award-winning restaurant in Essex, CT. Pip’s also received a five-star review in Hartford Magazine and was chosen best new restaurant in 2009 and the number two restaurant overall in the state in 2012 by Connecticut Magazinereaders. While at the Equinox in Vermont, Tyler began his love affair with the farms and food artisans and the regional cooking of New England. He carried on his support of these growers at Pip’s, where he served sustainable seafood and meats, fruits and vegetables that were raised, foraged, farmed or produced within a 150-mile radius of the inn. At Millwright’s, Tyler and his talented restaurant team received perfect scoring reviews from The New York TimesConnecticut Magazine and Hartford Magazine. Chef Tyler has twice (2014, 2015) been nominated for the prestigious Best Chef Northeast James Beard Award, and in 2014 was named Chef of the Year by the Connecticut Restaurant Association.

Earlier Event: December 17
Holiday Feast with Jacques Pepin
Later Event: February 25
7th Annual Pig & Oyster Dinner