Photo by Newman Farm.
If you know us well, you know we’re big on pig, and every year we get positively geeky about it with a series of whole animal, nose-to-tail dinners. Because of Chef Jonah’s enduring interest in top-notch heritage animals, this tradition of coming together to dine on impeccably raised pork never gets old – there’s always something new to share.
For this year’s series we’ll be offering whole roast pig. Each night we’ll be featuring a different breed from a different farm. It will be roasted in our China Box (La Caja China) – a wooden container lined with marine-grade aluminum that renders a whole pig mouthwateringly tender on the inside and crispy on the outside. Some of this will be offered in a Cuban-inspired dish. Swoons should ensue.
A selection of house-cured porky delights will also be in the offing: salami piccante and finocchiona, as well as coppa, mortadella, and coppa which are made from whole muscles. These will be made with a Berkshire pig from Newman Farm.
All in all, this will be a smaller, more focused dinner that will make it easier to try everything. The full menu is in the works, and we’ll have more details for you soon. In the meantime, reserving now guarantees a good seating time for a glorious dinner.
Whole Hog Dinners
March 14-17, 2017