Nose to Tail Dinner
Although a whole animal-inspired dinner might not sound appetizing, we can assure you it's delicious—and sustainable. Chef Dory Ford is breaking down a locally raised pig to create a pork-focused, five-course meal. Each course showcases a different part of the pig and includes a cocktail pairing. Dishes include baked penne with tasso ham and an apple tart topped with bacon-caramel ice cream. Thu 6:30-9:30 p.m.