San Francisco, California
London, United Kingdom
DBGB Kitchen & Bar, Chef Daniel Boulud’s downtown spot famed for its bangers and burgers, goes “hog wild” on Wednesday, January 23rd with a boisterous Whole Hog & Loire Valley Wine Dinner served family style. Executive Chef Eli Collins slow-roasts a Pennsylvania Green Village Farms Suckling Pig stuffed with wild mushrooms, Swiss chard, chestnuts and smoked pork belly, and serves it alongside an abundance of seasonal sides – a treat for anyone seeking a delicious winter evening, from snout to tail. The magnificent meal will conclude with a dessert of vanilla-chocolate-sour cherry Baked Alaska flambéed with kirsch!
Throughout the evening, wines of the Loire Valley will be poured from producers Christian Venier and Agnès et René Mosse. Loire lovers and newbies alike will learn a thing or two about the superb Pinot Noir, Gamay, Cabernet Franc and other regional varieties.
Wednesday, January 23, 2013
Dinner is served family-style.
Tickets are non-refundable but may be transferred.
For more information:
DBGB Kitchen and Bar
299 Bowery (at Houston St.)
email@example.com | 212.933.5300
When & Where
DBGB Kitchen and Bar
DBGB KITCHEN AND BAR
299 Bowery at Houston Street | NYC | 212.933.5300 | www.dbgb.com
DBGB Kitchen and Bar is Chef Daniel Boulud’s downtown place where the French brasserie meets the American tavern. Come for the 14 varieties of house-made sausages and Lyonnais inspired seasonal cooking, alongside mouthwatering burgers and towering shellfish platters. Wash them down with any of the 23 craft beers on tap and a selection of affordable table wines. Interiors take their cue from the Bowery’s history as New York’s industrial restaurant supply neighborhood. Floor to ceiling shelves stocked with the restaurant’s own tools, tableware and dry goods overlook a partially open kitchen. In the bar, the writing is - quite literally - on the wall. Culinary quotes fill the mirrors, providing food for thought to accompany a menu of bar bites.