Tickets On Sale Now For La Tuade de Cochon, Part Deux


PigDiagram

If the Kensington Quarters’ Instagram feed is any indication, we’re getting very close to experiencing meaty, pasture-raised goodness at the much anticipated butcher counter, bar, and restaurant opening tomorrow in Fishtown.

For many, the event that introduced butcher Bryan Mayer to Philadelphia was Wyebrook Farm’s first La Tuade du Cochon–an opportunity for bacon lovers to confront their crimes and their passions, and one that the farm is reprising this year, on November 16. The event will be a start to finish hoof-to-table dining experience. That’s right, a heritage hog, slaughtered, bled, scalded, and butchered (as professionally and respectfully as possible), and then memorialized in a meal by chef Andrew Wood of Russet.

There are a few spots remaining for this year’s event. Class and dinner are $125 per person (includes tax and gratuity). Secure your place at the table by e-mailing: info@wyebrookfarm.com. And, in the meantime, we have the menu.

La Tuade de Cochon @ Wyebrook Farm

November 16, 2014

First Course

Grilled Heart and Lung Dumplings with Cornichon-Black Olive Relish

Buckwheat Torta with Biroldo (Italian Style Blood Pudding) and Pickled Beets

Chili Glazed Liver Skewers with Crostini

Pig’s Head al Torchon with Bintje Potatoes, Lima Beans, Green Coriander, and Smoked Tongue-Tomato Salsa

Second Course

Pork Belly al Asador with Woodland Jewel Mushrooms, Ash Cooked Onion Panade, and Fresh Herbs

Pot au Feu with Smoked Pork Loin, Morteau Sausage, Charred Root Vegetables, Brussel Sprouts, Horseradish-Mustard Cream

Dessert

Local Ginger Cakes with Poached Bosc Pears, Rum Whipped Cream

La Tuade de Cochon, Part Deux [Official]