ack! i cry, echoing von, who just forwarded an announcement from craigie street bistrot. on august 22, c.s.b. invites diners to "rejoice at a six-course dinner celebrating all the porky pleasures." the email continues: "the whole hog menu "combines [chef tony maw's] fanaticism for perfect organic quality with his vivid and elegant culinary imagination, his "nose to tail" approach, and his passion for all things pork."

if you are in cambridge, (darryl! mihaela!) go go go!


THE MENU

Amuse Bouche:
Fromage de Tete, Pickled Melon

1st Course Warm Salad of Farm Vegetables, Crispy Oreilles de Cochon, Farm-fresh Egg, Herbs and Flowers
~or~
Pork, Pork Liver and Bacon Terrine, Pickled Chanterelles and Nectarines

2nd Course
Soup of Summer Squash, Calaminthe, Crispy Pork Jowl Croutons
~or~
Crispy Suckling Pig Confit, Quail Egg, Gnocchi Parisienne*, Garden Herb Sauce

3rd Course
Chorizo Oil-Poached Fresh Florida Shrimp, Summer Succotash, Purslane
~or~
Curry-Poached Dayboat Cod Cheeks, Serrano Ham, Wild Sorrel, Ham Broth

4th Course
Boudin Noir-Stuffed Vermont Quail, Sweet Onions, White Corn
~or~
Slow-Cooked Vermont Pig Belly, Cubanelle Peppers, Radishes, Pineapple-taco Sauce

5th Course
Yellow Watermelon Sorbet

6th Course
Cornbread Pain Perdu, Blackberries, White Peach Purée


"When we serve Pork 3 Ways, diners love it", Chef Maws said. "I thought 'imagine how much they would flip if we had a special dinner offering it 6 ways!' "

The cost of Whole Hog is $95 per person. Naturally, there will be a Swine/Wine pairing ($40) or you may order wines by the glass or bottle from our list.

Seatings for Whole Hog are at 6:30, 7, and 7:30 pm.