Ben Del Coro, Jay Denham, Steve Geddes, Ian Kapitan, Chris Leahy, and Adam Sobel at the Beard House
Smoked Corn Custard with Lardo
Piggy Croquettes with Sauce Gribiche
Roasted Beets with Woodlands Pork Back Bacon and Red Wine Syrup
Woodlands Pork Cured Meat Board with Kentucky Cheeses, Pickles, Bread, and Bourbon Pairing
Soy and Coriander–Glazed Pork Tenderloin with Bell Pepper Kimchi
Porchetta with Heirloom Tomato Relish and Roasted Poblano Pesto
Coppa–Wrapped Monkfish with Grilled Peaches, Toasted Almonds, and Basil Broth
Country Pork Plate with Heirloom Beans and Summer Greens
Porchetta di Testa with Aged Mountain Ham, Union Square Greenmarket Vegetable Succotash, and Port Reduction
Bacon Churros with Salted Caramel Dipping Sauce
Dinner

Heritage Pork Feast

Presented by Fossil Farms and Woodlands Pork

Ben Del Coro

Fossil Farms, Boonton, NJ

Jay Denham

Woodlands Pork, Louisville, KY

Steve Geddes

Local 127, Cincinnati

Ian Kapitan

The Precinct, Cincinnati

Chris Leahy

Lexington Brass, NYC

Adam Sobel

RN74, San Francisco

What happens when a group of talented chefs bond on a trip to a West Virginia heritage-breed pork farm? They decide to cook together, of course. This incredible, collaborative porcine feast will feature the exceptional cured meats from artisanal producer Woodlands Pork, as well as dishes showcasing not-available-to-the-public pork cuts from its acclaimed farm.

Event photos taken by Clay Williams. 

MENU

  • Hors d’Oeuvre

    • Smoked Corn Custard with Lardo  
    • Piggy Croquettes with Sauce Gribiche 
    • Woodlands Pork Truffled Potato Dauphinoise 
    • Roasted Beets with Woodlands Pork Back Bacon and Red Wine Syrup 
    • Woodlands Pork Cured Meat Board with Kentucky Cheeses, Pickles, Bread, and Bourbon Pairing
    • Montgravet Côtes de Gascogne 2012
  • Dinner

    • Soy and Coriander–Glazed Pork Tenderloin with Bell Pepper Kimchi 
    • Ravines Dry Riesling 2012
    • Porchetta with Heirloom Tomato Relish and Roasted Poblano Pesto 
    • Greywacke Wild Sauvignon 2011
    • Coppa–Wrapped Monkfish with Grilled Peaches, Toasted Almonds, and Basil Broth
    • Hermann J. Wiemer Late Harvest Riesling 2012
    • Country Pork Plate with Heirloom Beans and Summer Greens 
    • Reinhold Haart Goldtröpfchen Riesling Kabinett 2008
    • Porchetta di Testa with Aged Mountain Ham, Union Square Greenmarket Vegetable Succotash, and Port Reduction
    • Patricia Green Cellars Estate Pinot Noir 2010
    • Bacon Churros with Salted Caramel Dipping Sauce 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 08.08.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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