The Mangalitsas are coming | Bleader

The Mangalitsas are coming


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Nathan Sears and friend
  • Nathan Sears
  • Nathan Sears and friend

My story this week about the ever-entrepreneurial farmer Stan Schutte and his wondrous Wooly Pigs promises that the chefs who've committed to buying them will be preparing special dinners and tasting menus in December and January, which will present Chicagoans with their first opportunities to get a taste of this fatty Austro-Hungarian breed. While the scheduled slaughter is just a little over a month away, they've already nailed down dates and some other details regarding the dinners:

It begins December 15, when Paul Virant and Nathan Sears host chefs from the Boka Restaurant Group—Perennial's Ryan Poli, Boka's Giuseppe Tentori, and Stephanie Izard from the forthcoming Drunken Goat—at Vie. The next night Tentori plays host at Boka. At each dinner the home team will prepare an amuse bouche and dessert, while the three guests will prepare their own courses. Both nights begin with bubbly at 6:30 PM and costs $100, with optional $40 wine pairings.

Pat Sheerin, who's already dreaming of blood sausage, is throwing a $100 six-courser with wine pairings at the Signature Room at the 95th, which might yield interesting findings on the effects of altitude on extreme-lard-type pigs. That's also on December 16, at 6:30 PM.

Chris Pandel is dedicating the Bristol to his Mangalista on December 21. No time or price yet.

Finally, Mike Sheerin is offering a seven-course $115 tasting menu at Blackbird throughout the month of January. It "will include all parts of the pig and will vary in styles of cuisine,” says he.

Naturally, you can reserve a spot by contacting the individual restaurants.