Scribd Logo
Upload

Welcome to Scribd!

  • 98 views

    Chefs Dinner Feb 2013

    Uploaded by

    Frances Bell
    This document provides information about a pork-focused dinner event called "The Whole Hog". The nine course meal will celebrate pork through contrasting tastes and textures of pork preparations. Dishes will include littleneck clam blood sausage, roasted pork loin with Anson Mills grits, and Alsatian chocroûte garni with six preparations of pork. The dinner costs $135 per person and has limited seating of 30. Reservations can be made by calling the provided phone number.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Chefs Dinner Feb 2013

    Uploaded by

    Frances Bell
    98 views1 page
    This document provides information about a pork-focused dinner event called "The Whole Hog". The nine course meal will celebrate pork through contrasting tastes and textures of pork preparations. Dishes will include littleneck clam blood sausage, roasted pork loin with Anson Mills grits, and Alsatian chocroûte garni with six preparations of pork. The dinner costs $135 per person and has limited seating of 30. Reservations can be made by calling the provided phone number.

    Original Description:

    W. A. Frost Friends of the Farmer Chef's Dinner

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides information about a pork-focused dinner event called "The Whole Hog". The nine course meal will celebrate pork through contrasting tastes and textures of pork preparations. Dishes will include littleneck clam blood sausage, roasted pork loin with Anson Mills grits, and Alsatian chocroûte garni with six preparations of pork. The dinner costs $135 per person and has limited seating of 30. Reservations can be made by calling the provided phone number.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    98 views1 page

    Chefs Dinner Feb 2013

    Uploaded by

    Frances Bell
    This document provides information about a pork-focused dinner event called "The Whole Hog". The nine course meal will celebrate pork through contrasting tastes and textures of pork preparations. Dishes will include littleneck clam blood sausage, roasted pork loin with Anson Mills grits, and Alsatian chocroûte garni with six preparations of pork. The dinner costs $135 per person and has limited seating of 30. Reservations can be made by calling the provided phone number.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    FRIENDS OF THE FARMER CHEFS DINNER

    The Whole Hog


    SUNDAY FEBRUARY 24, 2013 5PM 9PM $135 PERSON (INCLUDES TAX & GRATUITY) LIMITED TO 30 SEATS RESERVATIONS 651-224-5715
    You are invited to join WA Frost and Chef Wyatt Evans for a celebration of all things pork. This nine course meal is designed to highlight the versatility of the pig as a culinary ingredient and to delight and amuse your palate through contrasting tastes and textures.
    Littleneck Clam Blood Sausage, Root Vegetable Chowder Crispy Skin on Rainbow Trout House Cured Bacon, Brussels Sprouts, Fingerling Potatoes, Horseradish Sabayon Roasted Pork Loin Anson Mills Grits, Kale, Smoky Pork Jus Alaskan Cod Raviolo of Coppa di Testa, Potato, Enoki Mushrooms, Pork Consomm Bitter Lettuces Cured Egg Yolk, Pork Jowl Vinaigrette, Spicy Pork Rinds Alsatian Chocrote Garni Potato Pure, Savoy Cabbage, Mustard, Six Preparations of Pork Macau Style Pork Belly Fennel and Citrus Braised Pork Neck Winter Squash Pure, Poached Figs, Micro Mustard Greens Maple Panna Cotta Bacon Powder, Finger Lime

    Special thanks to Eric & Lisa Klein from Hidden Stream Farms Elgin, MN.

    You might also like