First Course- Head

All-star lineup for the Pigstock TC Dinner

Dessert by Chef David

The annual Pigstock TC Dinner takes place on Wednesday, October 23 at 6 PM at the Hagerty Center. The evening features dishes prepared by some of our leading chefs that feature different parts of the Mangalitsa pig. This seven-course, wine-paired dinner showcases some of our best local talent all in one room and is a fundraiser for Taste the Local Difference.

Featured Chefs

“It’s all fun. This is an opportunity for us to catch up after a busy summer season and have some fun with the local Mangalitsa pigs that we’ve been feeding all year long with our compost,” Paul Olson says. “My favorite part is tasting what our talented chefs do each year with the different parts of the animal.”

Regarding the process, Eric Patterson adds “There’s not a lot of ego up here. We all got together and everyone picked out the pieces of the pig they wanted. On the night of the event we each pitch in and help plate everyone’s dish. There’s a lot of camaraderie.”

Dinner admission is $125.00 per person and sales end on Monday, October 14th so get your tickets before they’re gone!  A handful of tickets remain! Now they’re gone. ;)

Michael RuhlmannAlso don’t miss the luncheon fundraiser for 10 Cents a Meal for School Kids & Farms, a project that will help schools in northwest Lower Michigan buy and serve locally grown fruits and vegetables at lunch. Prepared by students from The Great Lakes Culinary Institute, this locally sourced lunch will feature renowned food writer, Michael Ruhlman speaking about healthy foods in schools. Speaking of Ruhlman, here’s a link to Michael’s reflections on his Pigstock experience two years ago which he called one of the most inspiring days of his life.

Click the pig for even more about Pigstock!

Click the pig for even more about Pigstock!

The entire Pigstock week focuses on the slaughter & butchery of the pig, and Eric offers his thoughts on the importance of events like this. “The butchers are all masters at what they do, and each piece comes off in its particular order – it’s fantastic to watch. The organizers allow us to attend, and I’ve sent several members of my staff because it’s important for young cooks to be reminded that we’re on the receiving end. Something has to die for us to do what we do, so respect the ingredients.”

Photo credits: David Eger who says that this delicious looking dessert was quick-cured & maple-glazed pork belly, ricotta torta, Honeycrisp applesauce. View his full Pigstock TC slideshow on Flickr. Be warned though – the event takes chefs through every phase of processing the Mangalitsa pig so there is some blood & gore!

Here’s the dinner menu!

1st Course

Coconut Bacon Rice Timbale with Candied Bacon and Roasted Garlic Bacon Foam

Prepared by Guillaume Hazaël-Massieux from Bistro FouFou / La Becasse

L. Mawby Cremant Classic

2nd Course

Pig Trotter Croquette with Romesco Sauce and Arugula

Prepared by Cole Thornton from The Hagerty Center

Tandem Ciders Ida Gold Cider

3rd Course

Brined Smoked Pork Jowl with Gerstner’s Quince Chutney

Prepared by Paul Olson and Adam Raupp from Mission Table

Jolly Pumpkin Oro De Calabaza (Pumpkin Gold)

4th Course

Pork Rillette, Marechal Foch Grape Reduction, Mustard Seed, Lentil Cracker

Prepared by Jonathan Dayton of Black Star Farms

Black Star Farms 2011 Arcturos Pinot Noir

5th Course

Pumpkin Cappelacci, Amaretti, Lardo alla Macchina, Cinnamon Chicharon, Tomato & Thyme

Prepared by Myles Anton from Trattoria Stella

Left Foot Charley 2012 Pinot Blanc

6th Course

Roasted Pork Belly with Crispy Pig’s Ears and a Wild Mushroom-Pig’s Tongue Ragout

Prepared by Eric Patterson and Jennifer Blakeslee from The Cooks’ House

Big Little Wines 2012 Crayfish

7th Course

Roasted Pumpkin Pavé: Spiced Pumpkin and Cream Cheese on Berkshire Duroc Leaf Fat Streusel

Red Haven Peach Preserve and Caramel

Prepared by Fred Laughlin from The Great Lakes Culinary Institute

Brengman Brothers Medium Sweet Riesling

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