Eveleigh Going Whole Hog on Patio This Sunday

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Toft, before his breakdown
Toft, before his breakdown Photo: Eveleigh

Last month, Eveleigh put its enchanting patio space to perfect use with the introduction of a new monthly whole animal supper. Chef Jordan Toft demonstrated a quick breakdown of a young hogget lamb provided by Windrose Farms, with radical farmer Bill Spencer joining the table for a discussion, prior to a nine-course family-style feast involving dishes like lamb tartar, gnocchi with lamb neck ragu, lamb belly fritters, a mixed grill of offal including the heart, rack, and kidneys, plus "lambchetta" with green garlic salsa verde, and a twelve-hour lamb shoulder, alongside small plates of produce from Windrose. So, what’s up Toft’s sleeves this month?

Toft, before his breakdown
Toft, before his breakdown Photo: Eveleigh

Planned for the final Sunday of every month, this month’s feast goes down on April 29 with Toft demoing the breakdown of an entire hog for a steady procession of cutting-edge dishes. Mixed with several cocktails (last month David Kupchinsky made one with lamb-fat washed bourbon) and the beauty of Eveleigh’s al fresco space, the dinner sounds more than a little bit transporting. Reservations are currently available for this Sunday’s dinner for $70 at 424-239-1630.