DBGB Kitchen & Bar, Chef Daniel Boulud’s downtown spot famed for its bangers and burgers, goes “hog wild” on Wednesday, January 23rd starting at 7pm with a boisterous Whole Hog & Loire Valley Wine Dinner. Executive Chef Eli Collins slow-roasts a Pennsylvania Green Village Farms Suckling Pig stuffed with wild mushrooms, Swiss chard, chestnuts and smoked pork belly, and serves it alongside an abundance of family-style seasonal sides – a treat for anyone seeking a delicious winter evening, from snout to tail. The magnificent meal will conclude with a dessert of vanilla- chocolate-sour cherry Baked Alaska flambéed with kirsch!
Throughout the evening, wines of the Loire Valley will be poured from producers Christian Venier and Agnèset René Mosse. Loire lovers and newbies alike will learn a thing or two about the superb
Pinot Noir, Gamay, Cabernet Franc and other regional varieties.
The three-Course WHOLE HOG DINNER includes:
Chef Eli’s Pennsylvania Green Village Farms Slow Roasted Suckling Pig stuffed with wild mushrooms, swiss chard, chestnuts, smoked pork belly
Potato Gratin, Roasted Root Vegetables and Apples, Brussels Sprouts with Bacon
Flaming Black Forest Baked Alaska
vanilla & chocolate ice cream, sour cherry sorbet, fresh meringue, flambéed with kirsch
Beverage Pairings include Domaine Mosse “Moussamoussette” Pétillant Naturel (Grolleau Gris/Gamay), Christian Venier Cheverny Blanc “Les Perrières” 2010 (Menu Pineau), and Domaine Mosse“ Bois Rouge” 2010 (Cabernet Franc/Cabernet Sauvignon). It’s sure to be a culinary delight of an evening for culinary and wine enthusiasts alike.
Tickets are $85, including tax and gratuity, and can be purchased online at http://dbgbwholehogloirevalley.eventbrite.com.