Duck, Duck, Goose and Piggy in the Middle: Let’s Eat

Let’s start with the Piggy because he’s no longer in the middle.  Pig is front and center on Tuesday, October 15th at Craigie on Main.  If just the mention of a six course dinner with the folks who have so much more than Ideas in Food, doesn’t have you lunging for the phone to book your seat than I can only guess that you keep Kosher, which is fair enough.  This Tuesday, there is a choice of a six course menu ($125 w/ cookbook, $98 meal only), a four course menu ($85 w/ cookbooks, $58 dinner only), and a special late night menu.  Something for everyone…or at least everyone treif .

photobook2-ckOn the menu is everything from a choice of consommé of pork and matsutake mushroom with squid, pork belly, and charred pear or slow-cooked smoked Scottish ocean trout with sunflower seed risotto, crispy pig tail confit to a pre-dessert treat of ras el hanout-spiced pig’s ears with poached pear and house-made yogurt. You can see the full menu here if you like and call 617-497-5511 to make your reservation.

Don’t worry if you can’t make the porcine feast on October 15th because there are several other great chef/author dinners coming up as well.
61ZD52aqGUL._SX258_PJlook-inside-v2,TopRight,1,0_SH20_BO1,204,203,200_Nothing says Christmas like a Christmas goose, and this is the year to attempt to cook one.  If not now, then when?  You don’t have to attempt it alone though.  Not only will you not fly solo, but you can enjoy a fabulous dinner out as you learn.  On October 29th, Hank Shaw, in honour of his new cookbook Duck, Duck, Goose – Recipes and Techniques for Cooking Ducks and Geese both Wild and Domesticate will be at Craigie on Main with a featured tasting menu for the evening.  Shaw will be at Craigie on Main to answer questions and sign copies of his book as you enjoy chef Maws’ unique preparations of duck and goose as well as all the perfectly paired vegetables that go along with the fowl fare.  There is the option of a six-course tasting menu ($98) or an eight course tasting men ($118) plus beverage, tax and gratuity.  Copies of Duck, Duck, Goose – Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated will be available for purchase for $20.

Farmstead over in Rhode Island (just minutes away as a duck or goose flies) is also hosting Hank Shaw, but with a very different format.  On Sunday, November 3rd (still plenty of time to plan your Christmas goose dinner menu) you can meet and greet Shaw at Farmstead’s book signing, and then head over into the dining room where special menu featuring one of Chef Jenning’s favourite fall meats duck and goose.  The book signing goes from 5:00 p.m. to 7:00 p.m.  Dinner will be served until 9:00 p.m and special Hank Shaw inspired menu items will be available a la carte.  The a la carte dinner will include ample servings of the rich, meaty bird in dishes like Duck Terrine with Duck “Crispies,” Braised Duck Leg Pozole and Charred Goose Breast. To reserve a spot at the Farmstead table after your meet and greet, call 401-274-7177.

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