Manresa Chef de Cuisine Jeremy Fox will share his passion for making classic French charcuterie, or Italian affettati, on Tuesday, June 19 and Wednesday, June 20. In his skilled hands, the art of traditional dry-cured salumi, sausages, terrines, and pâtés takes a contemporary turn. For one special evening, aficionados of nose to tail eating can savor an eight-course dinner of saucisson sec, trotters, tongue, pancetta, boudin noir, chorizo, porchetta, mortadella, all made from the whole hog. Also try delectable cassoulet, agnolotti (stuffed pasta) with sweet and savory desserts by Pastry Chef Deanie Fox. (Menu items subject to change.)
Please join us for The Pig Dinner on Tuesday, June 19 and Wednesday, June 20. Open seating begins at 5:30 p.m. $125 per person excluding tax and gratuity. Wine pairing is $85 per person. Reservations are available now by calling Manresa at 408-354-4330.
Read more: Kim Goodfriend and Suzanne Cristallo wrote about The Pig Dinner in 2006.
Monday, April 16, 2007
The Pig Dinner
