What's Happening This Week: Nose-to-Tail Dinner; Spanish Food History Lesson
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Colicchio & Sons
Wednesday, June 8, 6:30 p.m.
Join chef de cuisine James Tracey and pastry chef Stephen Collucci for this seven-course menu celebrating pig parts large and small. Dishes include foie gras torchon with fried pig ear, rhubarb, and sorrel; and roasted and braised suckling pig with Anson Mills polenta, fava bean, and chanterelle ragout. Wine pairings are included for $165 per person.
The Food of Spain: A Most Intricate Gastronomic Tapestry
Queen Sofia Spanish Institute
Wednesday, June 8, 7 p.m.
Cookbook author Claudia Roden will lead this lecture on the food of Spain, from the majestic Pyrenees to the Iberian peninsula. The event will celebrate Roden's latest book, The Food of Spain, and will be followed with a reception featuring wines from Spain and bites from Despaña. Admission is $40 for non-members.
Sugarcane Tasting Menu
For the entire month, this four-course set menu by Richard Sandoval, featuring sugarcane-inspired dishes, will be available. Courses include scallops with sugarcane citrus guarapo, grilled-flank-steak lettuce wraps with sugarcane-caramelized pineapple, and sugarcane-skewered swordfish. The cost is $35 per person or $55 with cocktail pairings.
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