Fette Sau is hosting a special dinner with pairings from High West Distillery on Tuesday, April 1st. Chef Jason Goodman is preparing a menu of all new items for the dinner. The highlight of which will be a whole suckling pig served with whiskey jus and braised with swiss chard. High West Distillery’s Troy Karnes will be on hand to walk guests through the whiskey pairings.
The dinner is $65 per person, not including tax or gratuity. Reservations can be made by calling Fette Sau at 215-391-4888.