Porcini and Truffle, Garden at The Cellar’s adorable pigs, are not long for this world. Chef Will Gilson tells us that the porkers will be slaughtered on Monday for his August 4 dinner at the James Beard House in New York. The pigs will hang in the slaughterhouse for two days before being prepared in a four-day process that includes curing the belly, making sausage, sous-viding the skin, and making the loin into confit. To ensure maximum deliciousness, the pigs will feast all week on basil and chestnuts. (Gilson wanted acorns, but they’re not in season yet). The dinner will be composed entirely of locally grown food, much of which Gilson has raised himself, "to show Manhattan that Boston has it going on."
He’ll also be bringing some of Boston’s top food figures: Sel De La Terre’s Louis DiBiccari, Jamie Bissonnette of Toro, and Craigie On Main mixologist Tom Schlesinger-Guidelli. The guys will be in New York for three days, and they’re planning plenty of eating, with visits to Gramercy Tavern, Boqueria, and The Spotted Pig. Want to taste Porcini and Truffle for yourself? Preview the menu below, and then buy a ticket to the dinner for $125.
New England Garden Dinner Tue,08.04.2009 07:00 pm
Island Creek Oysters with Three Lemon Garnishes
Steak and Eggs with Local Beef Tartare
Summer Melon with Cellar-Cured Ham Linguine
15 Vegetable Potager Garden Gazpacho
Native Corn and Local Lobster Succotash with Corn Purée and
Coral Beurre Blanc
Summer Tomato Tasting with Basil and Greens
Tea-Smoked Striped Bass with Garden Romesco, Peaches, and Tarragon
Farmers’ Market-Fed Pig Tasting with Root Vegetable Agrodolce, Mustard Greens, and Thyme
Corn Ice Cream with Blueberry Sauce and Lemon Verbena Cornbread
A selection of fine wines will be served with this dinner.
New England Garden Dinner [James Beard Foundation]
Earlier: Garden at the Cellar Pigs Out