Now this sounds familiar.
About six weeks ago, I got an email from a friend announcing a “Pre-Industrial Pig Dinner,” several courses of “succulent, juicy, heritage pork, rounded out with local, seasonal vegetables and some Wisconsin treats (think cheese, people).”
The farmer who raised the pigs and grew much of the produce would be joining them in New York, along with his wife and young son. It promised to be special; how often do you eat in the presence of the people … who raised the food?
Sounds like a good time. We had one farming couple over as part of the “dinner for ten” experiment last Sunday night. I think it’s something we could expand upon for future gatherings. The fact that pork was the centerpiece doesn’t hurt (and we could pull it off without trucking the meat 1,000 miles).