sWine: An all-star, pork-tastic wine dinner on Monday, 8/29
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From the spa-friendly subtlety of a lean loin cut, to the sheer hedonism of bacon, cracklins and fatback, it’s hard to imagine another protein that is packed with more tasty potential than our friend the pig. How shocking to think that not long ago, during the fat-phobic 80s and 90s, pork was viewed as the enemy. Remember that whole “The Other White Meat” campaign, where glorious pork was desperately rebranded as nothing more than an adequate alternative to chicken breast??? Clearly this was the work of a culture whose priorities were out of whack; a people so tweaked on Diet Mountain Dew and fat-free triple fudge brownie-like polymers that they failed to recognize the superstar talent they had just relegated to second fiddle.
Fortunately now, with Americans relying a little less on dubious food science and more on chefs, time-tested dietary habits and their instincts, pig is king again. And on Monday, August 29th, Secco Wine Bar is proud to host six diverse culinary talents, each offering a dish that showcases the delicious diversity of pork. Chefs began by selecting their favorite part (interestingly, trotters and tail were the first to go) before strategizing their dish in conjunction with the group to ensure a cohesive six-course meal. Julia then selected her favorite part (wine) and came up with pairings designed to nuzzle the muscle, cut the fat and make every dish sing (squeal?).
Check out the menu below. Tickets are $75 per person or $90 with wine pairings. Only a few seats are left, so email info@seccowinebar.com to make your reservation today.
Course One (Tim Bereika – Secco Wine Bar):
Tete de cochon with three condiments: savory tomato-berbere jam, watermelon rind mostarda & sauce gribiche
Course Two (Lee Baedke – Enoteca Sogno):
Squid stuffed with ground pork shoulder: hints of garlic, oregano, pecorino romano, tomato & pancetta
Course Three (Lee Gregory – The Roosevelt):
Roasted scallop, braised pig tails, lima bean succotash & pork jus
Course Four (Jason Alley – Comfort & Pasture):
Pig’s foot “Wellington,” pig’s foot crepinette, duxelles & white toast
Course Five (Michael Braune – Secco Wine Bar):
Braised pork belly, grilled tromboncino squash & leeks, padron pepper tapenade, fresh oregano, basil oil & yellow tomato sauce
Course Six (Rachel DiSylvester – Secco Wine Bar):
Pork rind biscuit, black raspberry compte, whipped honey & crystallized ginger