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Chris Cosentino pork-y dinner at Umamicatessen

January 28, 2013|By Betty Hallock
  • Ham will be featured on Chris Cosentino's dinner at PIGG at Umamicatessen.
Ham will be featured on Chris Cosentino's dinner at PIGG at Umamicatessen. (Gary Friedman / Los Angeles…)

Chris Cosentino, chef of Incanto in San Francisco, "Top Chef Masters" winner and the name behind PIGG at Umamicatessen, will host a one-night-only dinner at the downtown L.A. food emporium Wednesday.

The menu, befitting the name PIGG, will be pork-centric: ham platters, pigs blood soup, sausage-stuffed dates, pasta with cured pork liver, crispy pigs ears, pigs head, etc. Each dish is unique to the dinner (not available on the regular PIGG menu).

Here's the full menu: Bloody Roman beer with oysters; ham platters and pickled vegetables; raw roots, leaves and garum (the latest trendy fish sauce); pigs blood soup and nduja-stuffed dates; pasta chittara with strutto (fancy lard) and salt-cured pork liver; pigs head soup with salsa verde and crispy pigs ears; and citrus panzanella with lemon curd.

Dinner is at 7:30 p.m. and costs $55 per person; email rsvp@umamicatessen.com for ticket information.

Umamicatessen, 852 S. Broadway, Los Angeles, (213) 413-8626, www.umami.com/umamicatessen.

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