The chefs in the Beard House kitchen
Scrapple Croquettes with Orange–Maple Curd
Behind the scenes in the Beard House kitchen
Country Pork–Foie Gras Terrine with Pickled Vegetable Relish
Green Garlic–Potato Bisque with Chorizo
Behind the scenes in the Beard House kitchen
Housemade Lomo–Wrapped Marvesta Shrimp with Pistou, Smoked Paprika Vinaigrette, and Grilled Bread
White Wine–Braised Pork Cheeks with Twice-Baked Fingerlings, Chive Purée, and Slow-Roasted Tomatoes
Behind the scenes in the Beard House kitchen
Smoked Scallops with Crispy Pigs’ Feet, Baby Carrots, Coriander, and Preserved Lemon
Roasted Pork Tenderloin with Spring Onions, Morels, and Bacon–Honey Gastrique
White Chocolate Shortcake with Strawberry Sherbet and Black Walnut–Barbecued Baby Back Rib Praline
Dinner

The Philadelphia Pork Show

All restaurants, unless otherwise noted, are located in Philadelphia.

Alexandre Aubin
St. Canut Farms, Mirabel, Quebec

David Katz
Mémé

Jennifer Carroll
Carroll Couture Cuisine

Terence Feury
Fork

JBF Award Winner Michael Solomonov
Zahav, Percy Street Barbecue, and Federal Donuts

John Taus
The Corner

Peter Woolsey
Bistrot La Minette

Sommelier Michael Madrigale
Bar Boulud and Boulud Sud, NYC

David Katz’s legendary porcine-themed dinners are an annual tradition at his critically acclaimed restaurant, Mémé. Now he’s taking this pork show on the road—and bringing a crew of talented Philly-based chefs (and Philly native sommelier Michael Madrigale) along for the ride.

Event photos by Ken Goodman.

MENU

  • Hors d’Oeuvre

    • Scrapple Croquettes with Orange–Maple Curd
    • Country Pork–Foie Gras Terrine with Pickled Vegetable Relish
    • Green Garlic–Potato Bisque with Chorizo
    • Domaine Barmès Buecher Crémant d'Alsace Brut 2010
  • Dinner

    • Housemade Lomo–Wrapped Marvesta Shrimp with Pistou, Smoked Paprika Vinaigrette, and Grilled Bread
    • Château Turcaud Entre-Deux-Mers 2011
    • Smoked Scallops with Crispy Pigs’ Feet, Baby Carrots, Coriander, and Preserved Lemon
    • Proprietà Sperino Rosa del Rosa Coste della Sesia Rosato 2011 (in magnum)
    • White Wine–Braised Pork Cheeks with Twice-Baked Fingerlings, Chive Purée, and Slow-Roasted Tomatoes
    • La Monacesca Verdicchio di Matelica 2010
    • Roasted Pork Tenderloin with Spring Onions, Morels, and Bacon–Honey Gastrique
    • Cairel Dolcetto d'Alba 2010
    • White Chocolate Shortcake with Strawberry Sherbet and Black Walnut–Barbecued Baby Back Rib Praline
    • Pichierri Primitivo di Manduria Dolce 2004

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 06.13.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2014

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