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The Ultimate Pig Dinner
Wednesday, May 4, 2011 at 6:30 PM (EDT)
Come to Harry’s Tap Room in Clarendon for the ultimate in “pigging out.” It’s pork (from snout to tail) in a multi-course dinner and a Virginia wine tasting. Harry’s Executive Chef Alex Reyes promises an extravaganza of four courses ending with bacon ice cream.
The evening will start with Michael Rodriguez, owner of Fauquier's Finest, providing a pork butchering presentation.
While “digging the pig”, you will enjoy culinary and wine insights from Chef Alex, Winemaker Chris Pearmund and Michael Rodriquez, owner of Fauquier’s Finest Country Butcher Shop.
Chris Pearmund, founder of Pearmund Cellars, Vint Hill Craft Winery and The Winery at La Grange will talk about his passion for bringing the Virginia wine industry into national prominence. He’ll also discuss how he worked with Harry’s Tap Room co-founder Michael Sternberg in the production of “Harry’s Declaration Red” made at Pearmund Cellar’s. Chris will lead a tasting of “Harry’s Declaration Red” and three other wines from his wineries specially selected to accompany your dinner.
Harry’s Tap Room has always worked with local producers using all natural and sustainable meats, dairy, produce and seafood in Chef Alex’s menu offerings. Recent menus have put more effort into utilization of whole animals. This benefits Harry’s farm partners by giving a ready outlet for their products at a fair market price, allowing them to focus on farming instead of worrying about where to sell their products.
Cost for the event is $55 for Slow Food members, $60 for non-members.
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Slow Food DC
The Slow Food DC (SFDC) chapter is a community that promotes and celebrates local, seasonal, and sustainable food sources; works to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and supports the right of all people to enjoy good, clean, fair food.
SFDC represents the national capitol area, including Washington, DC, Virginia and Maryland. Members come from a wide variety of professions and backgrounds. We organize dinners, tastings, tours, lectures, and community outreach events providing SFDC members an opportunity to explore the richness of our region’s culinary heritage in addition to the diverse array of food and drink from around the world represented in our foodshed. It is our goal to connect our eaters with the biodiverse and sustainable food producers, as well as increase public awareness of slow eating.