2011 meme pig dinner


Last night was the third annual pig dinner at Meme. This year the lineup consisted of chefs David Katz (Meme), John Taus (The Corner), Jen Carroll (10 Arts), Monica Glass (10 Arts), Terence Feury (Fork), Mike Solomonov (Zahav), Matt Levin (Adsum), and Peter Woolsey (Bistrot La Minette) with guest sommelier Michael Madrigale of Bar Boulud in NYC. The dinner consisted of five courses plus hors d’oeuvres and wine pairings.

The following were the dishes served:

blt cocktail


pork terrine, carolina pork bbq, and pork crepenette (L to R)


The hors d’oeuvres were a pork terrine with toasted brioche and a fig & peach mostarda, carolina pork bbq, and a pork crepenette with a port apple jam from Jen Carroll, David Katz, and John Taus (not sure who made which). The hors d’oeuvres were served with a BLT cocktail.

poached blue point oyster with pork rillons


The first course was from Terence Feury which was a poached blue point oyster with pork rillons and had choron sauce, braised lettuce, herbed bread crumbs, and oven dried tomatoes. The wine pairing for the first course was a 2009 Domaine Pinson Chablis 1er Cru, Mont-de-Milieu.

city ham terrine


The second course was a city ham terrine with swiss chard, challah, hard boiled egg, and pickled vegetables from Mike Solomonov and was paired with a 2010 La Columbera Rosato.

bbq pig tails


The third course was BBQ pig tails from Matt Levin with ranch dressing and smoked cornbread. His course was paired with a 2009 Pichierri Negroamaro del Salento.

prune stuffed pork loin wrapped in bacon

The fourth course was Peter Woolsey’s prune stuffed pork loin wrapped in bacon with grilled vegetables, french gnocchi, shallot cream vinegar, and pork jus paired with a 2009 Le Roc des Anges Cotes du Roussillon Villages

melon


Lastly, the dessert course was Monica Glass’s melon with candied headcheese, prosciutto consume, and prosciutto gel served with a 2010 Macarini Moscato d’Asti.

The dinner was fantastic and full of porky goodness. Make sure you don’t miss this next year!

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down the shore 2 – the zahav boat


Last Thursday, Zahav held their 2nd annual Down the Shore party. This year, the theme was The Zahav Boat so the staff were dressed like shipmates and all guests were lei’d upon entry.


my boarding ticket to the zahav boat

Down the Shore 2 featured an all-star chef lineup consisting of Pierre Calmels (Bibou), Jen Carroll (10 Arts), Monica Glass (10 Arts), David Katz (Meme), John Taus (The Corner), Peter Woolsey (Bistrot La Minette), Terence Feury (Fork), and of course, 2011 JBF Best Chef: Mid-Atlantic winner Mike Solomonov (Zahav).


woolsey’s black swan

Starting at 6 pm, guests were served several different small plates during the cocktail hour. In addition to the food, Harpoon beers were being served as was several different cocktails. The dishes the chefs served during the cocktail hour were as follows: Calmels – bouillabaise, poached dorade w/ lemon verbena; Carroll – scallop ceviche w/ toasted coconut; Katz – pork souvlaki; Taus – snapper fish sandwich w/ soda bread & garlic aioli; Woolsey – White Swan (cheese puff w/ beef & mushroom) & Black Swan (crab salad w/ tarragon mayo); Feury – lobster roll w/ pickled cucumbers.


chef moni in the shot room

In the side room, Monica Glass stood her post pouring shots of this delicious mango pina colada through the Zahav Boat ice sculpture. I personally don’t think we should have been limited to shots of this. We should have been getting these by the cupful. I may or may not have.


mike solo’s fried chicken

Once the cocktail hour was over, Mike Solo’s food was placed along the front and everyone formed a line buffet style. The dinner consisted of baked potatoes, salad, ham & pineapple, mac and cheese, eggplant parm sandwiches, and fried chicken. The fried chicken wasn’t a hint to the upcoming Federal Donuts was it??? Hmmmm…. It definitely had to be. It was delicious and had a crunchiness and outside texture that I’ve only experienced eating Korean fried chicken.


key lime pie

After the main course, I was in a food coma. The food was not over though, dessert was being served. Cups of key lime pie and chocolate mousse were being served in addition to cubes of watermelon topped with mint.


#twitterlesspersico & mike solo

It would be an understatement to say that I had an awesome time. The food and drinks were excellent. The chefs and staff were all friendly and were having just as good of a time as the guests were. I also ran into a couple familiar faces and met some new ones. There’s no way you want to miss this party next year. I’m still kind of hating myself for missing last year’s!

Check out the rest of the photos after the jump:

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