As part of a five-chef Heritage Pork Feast at James Beard House in NYC.
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.
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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
Dinner
Soy and Coriander–Glazed Pork Tenderloin with Bell Pepper Kimchi
Woodlands Pork Coppa–Wrapped Monkfish with Grilled Peaches, Toasted Almonds, and Basil Broth
Woodlands Pork Porchetta di Testa with Aged Mountain Ham, Union Square Greenmarket Vegetable Succotash, and Port Reduction
Pork ‘n’ Beans > Country Pork Plate with Heirloom Beans and Summer Greens
Porchetta with Heirloom Tomato Relish and Roasted Poblano Pesto
Bacon Churros with Salted Caramel Dipping Sauce
A SELECTION OF FINE WINES WILL BE SERVED WITH THIS DINNER.
Event Details
Thu, 08.08.2013
7:00 PM
Members $130 / General Public $170
Call 212.627.2308 to reserve
http://www.jamesbeard.org/events/heritage-pork-feast