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Still Full: Pictures from M�m�'s Pig Dinner
Still Full: Pictures from M�m�'s Pig Dinner
Jews, Muslims and/or those squeamish about underappreciated piggy bits � STOP READING RIGHT NOW.
Team Meal Ticket was in the place for last night's all-star pork dinner at M�m� (2201 Spruce St.), a five-course pig-out featuring the work of some of Philly's best and brightest cooks. We managed to rattle off a few pictures when we weren't drooling/chewing/satisfiedly moaning in an unbecoming fashion.
Perhaps the coolest aspect of this dinner was the fact that it was easy to tell which chef was responsible for each course � Jonnymac of Pub & Kitchen's English blood pudding looked like it came straight out of a kitchen of a U.K. taproom; Zahav chef/owner Michael Solomonov used grape leaves to wrap up his tender St. Canut pork loin portions; Noble chef Steven Cameron stayed in-state to source the suckling pig for his delicate crepe starter.
It needs to be said that M�m�'s staff is among the best in the city � with so many moving parts, these kinds of events can easily fall into chaos, but the servers did an amazing job of keeping things going at a beautiful, not-too-rushed pace. Also worth noting: At $75 including gratuity and wine/beer pairing, the meal was an outright steal.
Bistrot La Minette's Peter Woolsey, who studded mini chocolate popsicles with bacon and filled teeny rhubarb pies with lardons for the dessert course, told us that there are more of these chef's collab dinners in the works. Can't wait to hear more.
Our favorite slideshow app doesn't seem to be working today, so you can either go to Flickr or hit the jump to check out the eats. (UPDATE: Flickr slideshow above.)
Photos, in order:
- Hors D'Oeuvres: crispy pork bread with lardo and cracklins, cheese/prosciutto croquette with minted cantaloupe, pig cheek terrine with foie gras (David Katz and Crew, M�m�)
- Green Pennsylvania Yorkshire Suckling Crepe: roasted huitlacoche, sweet corn emulsion, fresh coriander (Steven Cameron, Noble: An American Cookery)
- Braised Pig Foot: foie gras-stuffed, lentils (Pierre Calmels, Bibou)
- Black Pudding: soft scrambled eggs, "Noble" ketchup (Jonathan McDonald, Pub & Kitchen)
- St. Canut Poached Loin: seared scallops, black garlic (Michael Solomonov, Zahav)
- Summer BBQ Desert: rhubarb pie, orange raspberry jello, chocolate popsicle (Peter Woolsey, Bistrot La Minette)
- Cherrywood-smoked suckling pig and seared pork belly (David Katz and Crew, for after-party at Pub & Kitchen)
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| Photos | Drew Lazor |
Its not everyday you have 5 courses while smiling in delight; in my case I did just that. Thank you guys for an amazing dinner!!
[...] and Peter Woolsey of Bistrot La Minette. Each chef contributed a dish to the gorge-fest and both Meal Ticket and Phoodie were there, cameras in [...]
[...] July ‘09, five chefs came together in one tiny kitchen at M�m� to create a snout-to-tail dining experience that had team Meal Ticket and their fellow diners drunk on pork.� Now, four of those same five [...]
[...] La Minette recently told us that the next collaborative chef dinner he was participating in � the July 2009 pig dinner and April 2010 French bistro dinner were both big hits � would be a doozy, and the dude was not [...]
[...] you to just the other day, is hosting its second annual all-swine Pig Dinner on Tuesday, July 20. The first-ever installment, held last July, was a hit, and they’re bringing back a few of 2009’s participants, namely Pierre [...]
[...] list you can get yourself on, just give M�m� a call. Second best (or further torture?): Check out Drew Lazor’s photos and writeup from last year’s dinner.M�m�, 2201 Spruce St., 215-735-4900� This last one isn’t a tradition but you could make it [...]
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