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  1. Saturday, December 16, 2017

  2. Sunday, December 17, 2017

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Pork + Bottle: Bourbon Heritage Month Celebration with Cheshire Pork

Do you love a fine wine? Craft beer? Sipping bourbon? So do we. Join us for our newly minted Fork + Bottle dinner series where we highlight our favorite guest brewers, distillers and winemakers with special pairings for tasting menus prepared by executive chef Thomas Card. In honor of America’s Native Spirit, we’re welcoming Heritage Farms Cheshire Pork for a Bourbon Heritage Month celebration. The multi-course pork-themed dinner with bourbon pairings with feature dishes by special guest chefs Michael Lee of M Sushi, Josh DeCarolis of Mothers & Sons and Sean Fowler of Mandolin. The evening will kick off with a reception with passed canapés in our art-filled gallery space. Bourbon pairings will include FEW Bourbon, Henry McKenna 10 year, Old Forester 1920 Prohibition Style and Evan Williams Single Barrel.

> Seats are limited! Call 919.956.6760 to reserve
> Invite friends via Facebook

About Heritage Farms Cheshire Pork
For the last 39 years, the family at Heritage Farms in Seven Springs, NC, has been delivering a remarkable cut of meat, the Cheshire Pork. Discerning chefs and food lovers around the world prefer this pork for its tenderness, white intramuscular fat and smooth Umami taste. These purebreds are carefully raised, hand-fed controlled diets in animal welfare pen gestation systems approved by Temple Grandin, Ph.D. Our pigs have room to move around and socially congregate, and are never fed animal by-products, lowering the risk of numerous health and environmental problems.

Chef Michael Lee, M Sushi

Siu Yuk Cantonese style roast pork belly with crackling, pickled daikon radish ssam, wasabi aioli and gochujang

Chef Josh DeCarolis, Mothers & Sons

Cavatelli di grano arso, milk braised pork cheek sugo, tuscan kale, and gremolata

Chef Sean Fowler, Mandolin

Heritage pork chile verde – loaded sweet potato with cotija, pickled onions, cilantro, chicharones and lime

Chef Thomas Card, Counting House

Bacon chocolate mousse with sable and passion fruit gellee

Vanilla crème, pecan, sorrel, buttermilk