DBGB Whole Hog

This fun evening from 2014 was held in celebration of Al's commencement from grad school, having recently made a major career pivot from opera singer to actuary. For his graduation dinner, we enjoyed a lively communal whole hog meal at DBGB. 

Appetizers

Arugula and Butter Lettuce, Roasted Potatoes, Onions, Mustard Dressing, and Whipped Goat Cheese

Head Cheese, Frisée, Grape Tomatoes, Gherkins, and Pickled Onions

 

Whole Hog

Sausage Stuffing - Pork Loin, Spring Onions, Mushrooms, Swiss Chard

Buttered Potatoes Lyonnaise, Green Beans

Asparagus

White & Green, w/ Hollandaise

Pork Jus

Pork Rinds

Head Offal

From 9 o'clock to 6 o'clock: Jowls, Ears, Snout, Tongue, Cheeks

Center: Brain

I started to disassemble the head, and the server asked if we wanted the chef to do it. They took the head back and returned about fifteen minutes later with this. The jowls and cheeks were great - the rest, not so much. I normally enjoy all these bits, but they have to be prepared in specific ways, so just trimming them off a roasted head did not bring out their potential.

 Caramel Corn

Little take-home bags - we ate ours as soon as they hit the table. 

Baked Alaska

Raspberry Sorbet, Pistachio & Vanilla Ice Creams, Cake, and Meringue Flambeed w/ Kirsch

The full menu