On Thursday, March 21st, 7:00 p.m., at Chakra Restaurant in Paramus, New Jersey, Chef Thomas Ciszak of Chakra and Blue Morel will cook a suckling pig from Double Brook Farms in Hopewell, NJ. From crepinette shoulder to butter poached liver to smoked loin and a galantine, the entire animal will be used in this delicious dinner paired with wines, beer, and even a bacon-infused cocktail.
FIRST COURSE: Galantine: Truffled Young Leek Vinaigrette, Rye Croutons, Fennel; Riesling, Fritz Haag Estate, 2011, Mosel-Saar-Ruwer
SECOND COURSE: Butter Poached Liver: Egg Yolk Ravioli, Parsnip, Green Apple, Crispy Celery; Godello, Godelia, 2009, Bierzo
THIRD COURSE: Stuffed Shoulder Crepinette: Pickled Mushrooms, Mushroom Consommé; Bourgogne, Nicolas Potel, 2011, Côte d’Or
FOURTH COURSE: Smoked Loin: Malt Beer Glaze, Polenta, Fried Bleu Cheese; Stout, Anderson Valley Wild Turkey, California
DESSERT COURSE: Milk Chocolate – Caramel Galette: Sea Salt, Bacon, Maple foam; Smoky Deal Bacon-Infused Bourbon, Brandied Cherries, Orange, Bitter
The cost of the Fork & Cork suckling pig dinner is $88.00 per person (plus tax & gratuity) and is limited to 25 guests. For more information, or to make a reservation, please call (201) 556-1530
About Fork & Cork: Chef Thomas Ciszak of Chakra in Paramus and Blue Morel in Morristown launched his dining club, Fork & Cork, to provide a series of intimate monthly dinners for adventurous diners. During the Fork & Cork events, limited to only 25 guests, diners will join Chef Ciszak on a culinary adventure – a gastronomic journey across the globe and time (on occasion), with a different theme each month, showcasing Chef Ciszak’s creativity and diverse culinary background. Fork & Cork dinners take place at Chakra and Blue Morel, as well as other locations, once a month. To attend, guests can join the Fork & Clork club by emailing fork.cork@icloud.com for a free membership through which they will receive advance email invitations to upcoming dinners.
Bon Appétit!
TAD
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