This class is designed for barbeque enthusiasts who aspire to move up from traditional backyard fare and enhance their skills. Beginners and more advanced barbeque cooks who want to experience the excitement of creating perfect BIG BARBEQUE for fun or profit will thoroughly enjoy attending this class.

Classes will be instructed by Chef Martin Marks, proprietor of THE HOME & COTTAGE CHEF Barbeque Catering Company. Martin has over 30 years of food service experience and is the co-author of The National Best Selling “101” Cook Book Series. For the past 10 years Martin has successfully devoted himself to his passion for BIG BARBEQUE CATERING.

HOG WILD PIG ROASTING SCHOOL™ has been developed in response to the hundreds of requests from people each barbeque season who seek Martin’s advice on how to roast a whole pig and larger cuts of beef for fun and profit. Some of the reasons people have given for attending our past classes include:

• Giving dad a unique & fun Father’s Day gift
• Organizers of family reunions & anniversaries
• Church memberships wanting to hold dinner-socials
• People inquiring how to roast their own whole pig for weddings and birthdays
• Service Clubs holding community dinners for charity fundraisers
• End of season sports team banquets
• Corporations organizing team building events and company picnics
• People wanting to vend at barbeque events, antique car shows, and country fairs

PIG BARBEQUE has the potential to be Hugely Successful
Or a Complete Disaster … SO LEARN FROM A PRO !!

For the first time In Canada, PIG ROASTING has its own school. We teach our students professional, food safe, stress free and time-saving BIG BARBEQUE TECHNIQUES. By the end of this fun filled, hands-on, 1-Day Class, students will be able to perfectly prepare, cook and carve a golden, crisp on the outside, succulent on the inside, whole roasted pig of any size. The roasting technique that you will learn enhances the final presentation of your pig. Students will also receive instruction preparing and roasting a large cut of beef chosen for that day’s class.

You will learn:

• Charcoal placement, ignition and maintenance
• How to keep the meat moist and avoid flare-ups
• Preparing and positioning a whole pig for roasting
• How to avoid skin blackening and burned extremities ( THE PIG’S ! )
• How to prepare the pig for an apple in mouth presentation
• Food safety, proper cooking temperatures and correct thermometer placement
• Exploding the cooking time myth for whole roast pig
• Where to directly purchase government inspected whole pigs without the markup of a middleman
• Preparing and trimming a large beef roast
• How to create a roasted garlic wet rub for spicing a beef roast. When to use dry rubs and barbeque sauces.
• How to prepare an attractive fruit display for the final presentation of your whole roasted pig
• Safely removing a very hot whole roasted pig from the barbeque and the cooling time it requires before carving
• How to easily carve your pig rather than working at it
• Proper food safe handling of leftovers
• How to build your own Pig Roasting Pit at Home
• How to be paid for using the knowledge you learn at our school to supervise and or help with pig roasting events in your area. Ask about our free Graduate Referral Programme.
• And my favourite subject - EATING!

We will also discuss the pros and cons of various other Big Barbeque Pig Roast methods such as:

• You take the high road & I’ll take the low road - above and below ground barbeque pits.
• The spit & swallow method - watching a pig spin on a spit for hours and hours with a case of beer in hand. This method may be lots of Fun, but not if you’re cooking to make a profit when time is money !
• The smoke ‘em if you got ‘em low & slow BBQ smoking method.
• The Don’t Forget My Fortune Cookie – Chinese box method

• All students will be provided with a HOG WILD PIG ROASTING SCHOOL ™ “GRADUATE” Barbeque apron to use during class. It is yours to keep.
• Students who take the time to fill out our short post class comments survey, will receive a matching baseball cap to keep and proudly wear with your apron. Students must complete the survey to receive the cap.
• Need your morning coffee? Enjoy a complimentary WELCOME, Continental Breakfast
• A mid-day lunch is included with your school fee, featuring a delicious Pastrami King hot delicatessen sandwich, salads, dessert & a beverage of your choice.
• Students will be able to taste the Roasted Pig and Beef after they have had an opportunity to participate in the carving instruction portion of the class. Leftover meat will be divided only among those students who have brought a small cooler with ice for food safety reasons.
• Students will also receive a complimentary jar of our OL' MUSKOKA™ Basting Sauce to be enjoyed with your take home roasted pork.
• A comprehensive class manual, which is yours to keep for later reference, will be provided to each student.
• Each Student will receive a Framed HOG WILD PIG ROASTING SCHOOL Graduation
  Certificate.

1. Registration is limited to the first 15 students on a first come - first served basis. Classes fill up quickly during the short June to September Barbeque season. Student space is reserved when your payment is received and cleared, not by the postmarked date of your payment. Please reserve early to avoid disappointment. You must be at least 18 years of age to attend our classes.
2. A $ 50.00 per student pre-registration deposit is required to hold your class space open. If the minimum 15 student enrollment is not achieved for a particular class date, the pre-registered student will be offered a refund of their $ 50.00 deposit or a rescheduled class.
3. The balance of each students class fees plus applicable taxes are due in full at least 30 days prior to attending class. All fees are non refundable within this 30 day period. For those students paid in full, unable to attend due to unforeseen circumstances, we offer a rescheduled class.
4. For payment options, we accept Cheques, Money Orders & Bank Drafts by mail. ( Please do not send cash by mail.) We also accept Debit Cards & Visa or Mastercard Credit Cards in person only at our PASTRAMI KING ® SANDWICHES & DELI location in Barrie, Ontario, Canada. We do not accept credit card payments by phone.
   If paying by cheque please note that your class space is not confirmed until your cheque has cleared our bank. All other forms of payment are considered as cash and therefore your class space is reserved upon receipt of your payment.
   Please Make Cheques, Money Orders or Bank Drafts PAYABLE TO: PASTRAMI KING
   1. Remit Your Payment to:
   2. PASTRAMI KING
      #4 Cedar Pointe Drive, unit C
      Barrie, Ontario Canada L4N 5R7
   
   Receipts are provided at the completion of each class.
5. We cook regardless of the weather. There are no refunds or rain dates. Students will be participating in a hands-on working class so remember to dress according to ever changing seasonal weather conditions. The venue at which our classes are held has washrooms available.
6. WHAT TO BRING
   1. - A lawn chair for your comfort
      - A small cooler with ice, for meat
      - Rain gear and an umbrella

1. WHAT NOT TO BRING
   so that everyone can enjoy a stress free and fun filled day.
   • Non – registered family members and or friends
   • Cameras, video phones, or any other type of video and/or sound recording equipment
   • Pets are not permitted
   • Absolutely no alcoholic beverages of any type are to be consumed during class hours without exception
2. A class graduation photograph/video will be taken. The photograph and/or video may be posted on our website and/or used for other advertising purposes. Those students wishing to participate in the photo and/or video opportunity must sign a Media Release Form agreeing to our use of the photo and/or video for any and all commercial purposes.
3. All students attending our classes must sign a personal injury and/or personal property damage waiver prior to each class. The waivers will be presented for each student’s signature before we begin. Any student refusing to sign the waiver may not participate. No refund will be provided.

Classes will be held on Sundays, only when 15 students have pre-registered and according to our schedule from the beginning of June to the end of October. Classes will commence at 9:00 a.m. EST. and run to approximately 6:00 p.m.

Students should arrive at 8:15 A.M. EST. at the latest in order to sign in, receive class materials, meet their classmates and enjoy a WELCOME, Continental Breakfast.

Classes will be held in Barrie Ontario Canada at our PASTRAMI KING ® DELI Location

# 4 Cedar Pointe Drive Unit C, at the Northwest corner of Dunlop Street & Cedar Pointe Drive. Students will be given a choice as to which Sunday date is most convenient for them at the time of pre-registration.

At this time students will also be informed if a particular Sunday date has a class forming, subject to a minimum enrollment of 15 pre-registered students.
Specific driving directions to the class will be provided when we have received the balance of each student's fees.
Class fees are $235.85 per student plus 6% applicable G.S.T. of $ 14.15 = Total $ 250.00 CDN.

We will make every possible effort to accommodate student choices subject to minimum enrollment requirements for each class.

Upon request our school will travel to other Canadian and U.S. venues. Additional fees, travel expenses and accommodation charges will apply. To host a school in your area please email us with your request including a contact name and phone number.