La Cuchara Is Going Whole Hog With the Pig Risk, Pig Reward Wine Dinner, March 31
If there’s anything that we love as much as spirited food and drinks, it’s high-quality punny food and drink events, and the upcoming Pig Risk, Pig Reward Wine Dinner at La Cuchara delivers on all fronts.
On Thursday, March 31, Chef Ben Lefenfeld and Sommelier Greg Schwab are taking a “pig” risk, going full hog with “snout-to-tail cooking” while employing impeccable French wine pairings.
Featuring a whopping 15 different dishes from a single hog, currently residing at Whistle Pig Hollow in Reisterstown, the menu will include classic pork dishes like pate, crispy pork shank, and tomahawk pork chops, to the more esoteric dishes like pig heart tartare and pork belly Kugelhopf.
Advanced Sommelier Greg Schwab will be on hand for pairings with five wines from two interesting and very different wine regions, Minervois and Alsace. In addition, winemakers Sarah Frissant of Chateau Coupe Roses and Melanie Pfister of Domaine Pfister will also be on hand to share, and chat about, wine.
Whistle Pig Hollow is known for raising hogs the way nature intended: out on pasture where they can graze and exhibit their natural behaviors. The farmers from Whistle Pig Holllow will also be in attendance to share their pig-raising philosophy.
A full menu can be found at www.lacucharabaltimore.com/events. The wine dinner is $98 per person and begins at 7 PM. Reservations can be made by calling La Cuchara at 443-708-3838.
Photo via La Cuchara
Event Date: 03/31
Event Time: 7 PM
Location: La Cuchara
Price: $98 per person
Tags: Dinner, Education, Food, Wine