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Swine and Wine


Brad Farmerie Double Crown, the Monday Room, and Public/ NYC

Christopher Rendell Double Crown/ NYC


Though the Year of the Pig is technically over, chefs across the country are still going hog-wild for pork. Join us for a spectacular snout-to-tail dinner that will be prepared by chefs Brad Farmerie and Christopher Rendell of the perennially popular Public and newcomers Double Crown and the Monday Room.

Event Details

Tue, 07.28.2009

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC
  • Call 212.627.2308 to reserve.

Hors d’Oeuvre

Twice-Cooked Pork Belly with Chile–Miso Caramel

Crispy Pigs’ Ears with Caesar Ssäm

Steamed Pork Buns with Hoisin Dipping Sauce

Spicy Pork–Stuffed Lychees

Kings Ridge Riesling 2007


Dinner

Charcuterie Plate > Cured Wild Boar with Caper Berries; Streaky Ham with Pickled Lime Mustard; and Cinnamon–Star Anise Pork Rillettes with Cornichon and Crostini
Bergström Dr. Bergström Riesling 2006

Truffled Pork Liver Crème Caramel with Pomegranate-Roasted Grapes and Chicharrones
Soléna Pinot Gris 2007

Nose-to-Tail Pork Terrine with Guindilla Gribiche
Bethel Heights Estate Grown Chardonnay 2006

Spiced Pork Loin with Crispy Daikon Cake, Pea Shoots, and Warm Clementine–Ginger Dressing
The Four Graces Willamette Valley Estate Pinot Noir 2007

Caramelized Brioche with Wild Blueberries, Coconut–Chamomile Sherbet, and Black Vinegar
Foris Late Harvest Muscat 2004
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