I'm hosting a special pig dinner at The Farm and Fisherman next Tuesday, December 6, and talking about beer and food pairing. The Farm and Fisherman is a BYOB, so chef/owner Josh Lawler and I are going to drive up to Lancaster the day before and pick up growlers of Spring House beer...which we will then pour for free out of the goodness of our hearts. Josh is the little brother of an old friend of mine, Tom Lawler, and we've all been doing this kind of road trip for years...we'll be sure to regale you with tales of the trip, because I doubt it's going to be as simple as drive up, get beer, drive back...
Now, when I said "pig dinner," I didn't mean it's a meal with pork. Josh opened this little place in Philly (which has the foodies peeing themselves, BTW) after serving as chef de cuisine at Blue Hill at Stone Barn,which is rewriting the book on locally-raised food for the east coast. I have to be honest with you: Tom's been telling me for years how brilliant Josh is, and I figured he was full of brotherly pride (crap, that is), but it turns out Josh really is freakin' brilliant. So, that "pig dinner?" He's making it out of a whole pig. He's getting the pig from Wyebrook Farm in Honey Brook, and then he's going to get busy, working three courses of pig (and locally-raised produce, and let me tell you...if this dude ever wanted to go vegan, he could open one of the best vegan joints in Philly immediately; he's got a way with root veggies) out of that purchase. The dessert is not pig-based, but he will be using beer to make it.
Me? I'll be talking about how and why the beers pair with the meal, why we paired those particular beers with the courses, telling tales of Spring House and brewer Matt Keasey, telling stories about Tom and Josh, and generally keeping you entertained and enlightened. For those of you lucky enough to have been at my private tastings, you know that I always bring some surprises, too, so...this is going to be a fun night. The Farm and Fisherman may not be on your beery, boozy radar, but it's clearly on some folks'; check out this review at PhillyMag. My God, except for the inevitable cranks, they even love it on Yelp.
The pig dinner is $75, very limited space (about 36), so get on the ball and nail down your spot. This is one of the hot dining spots in Philly right now; join me for some great food and fun (and those surprises, too!). Call 'em and get it done: 267 687 1555