This is tomorrow, which seems kind of late for a news release, but hey. If you can work it at the last minute, it looks mighty interesting.
Go hog wild at the {second annual} The Hog and The Barrel Dinner
Thursday, Dec. 2, 2010, 6:30 p.m. $125 per person
Make plans to join James Beard Foundation Award-winning Charleston chefs Sean Brock of McCrady’s and Mike Lata of FIG, plus Julian Van Winkle and Proof on Main’s chef Michael Paley for an evening celebrating the whole hog and Van Winkle Bourbon.
The evening will begin with snacks, such as Cheddar Dusted Pork Rinds and Corned Pork Tongue Sliders, paired with cocktails from both FIG and Proof featuring Van Winkle Bourbons. Chefs Brock, Lata and Paley will collaborate on the multi-course dinner menu, featuring Berkshire hogs from Kelly Biensen of Eden Farms in Iowa and suckling Hereford pigs from Proof’s own Woodland Farm, combining cuts, from snout to tail, in each course.
Don’t miss this opportunity to celebrate with talented chefs and acclaimed bourbon producers.
Call 217-6360 for reservations or more information.