"Feasting at Sixteen" chef Frank Brunacci celebrates pork
Throughout 2010, Sixteen chef Frank Brunacci is hosting a series of events that examine the possible delicacies created from one particular ingredient. The year-long dining series “Feasting at Sixteen with Frank Brunacci” series continues this week with its fourth installment, a celebration of pork. Dinners and taste-tests are held at Sixteen, the upscale American restaurant in Trump International Hotel & Tower on Wabash.
From Monday, November 15 to Sunday November 21, Brunacci serves pork in more varieties than you can likely name:
Featured varieties will include 100% milk-fed Porcelet, a Yorkshire breed nourished on a diet of vitamin- and mineral-enriched warm milk; Suckling Pig, a young piglet, traditionally roasted whole; local Duroc Pig from Slagel Farms, an older pig domestic to the United States; and Kurobuta, a unique breed that features high levels of intramuscular marbled fat, resulting in a sweet and juicy flavor. Guests who want to experience the sweeter side of pork can try bacon-infused creations from Executive Pastry Chef Sarah Kosikowski. A variety of specialty pork-inspired cocktails, including the Wooden Nickel, made with Woodford Reserve Bourbon and maple syrup, topped with a chocolate-dipped bacon garnish are also on the menu.
On Wednesday, November 17, offered from 6 to 9:30 p.m., Chef Brunacci celebrates the week with a Pork Dinner, a six-course tasting experience featuring seasonal ingredients. In addition to highlighting his favorite pig varieties, Chef Brunacci will also expose guests to the gourmet delights found in non-traditional parts of the animal, from head to foot with optional wine pairings by Sommelier Rachael Lowe.
The pork dinner includes the following selections:
Duroc pork, whole head terrine, celery root remoulade, fig jam
Ferrari, “Perle” Veneto 2002
Suckling pig, tortilla soup, plantain, avocado cream, fresh lime
Chapoutier Crozes Hermitage Blanc La Petit Ruche 2008
Glazed pork belly, apple chestnut puree, cider, spiced pecan, port foam
Matello “Caprice” Yamhill-Carlton NV
Feet and Tender
Slow-cooked pigs trotter and tenderloin, brussels sprouts, kabocha squash, crispy quail egg
Travaglini Gattinara, Piedmont 2004
Roasted comte, spaztle, lardo, caramelized onion, brown butter espuma
Jivara pain perdu, maple custard, crispy bacon bits
Chambers, “Rosewood Winery”, Muscat, Victoria NV"
All guests will also receive the chef's special pork rub, one of his unique recipes, Applewood smoked bacon truffles from Vosges-Haut Chocolat, and a commemorative pig-shaped figurine emblazoned with the Sixteen logo. Sixteen’s pork-focused tasting menu on Wednesday, November 17 is priced at $105 per person (with wine pairings, $165).