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Two Dallas Chefs Are Roasting Pigs for You This Month, Because MMM PORK

Two great local chefs from two different restaurants and two breweries (one local, one not-so-much) are roasting whole pigs this month and pairing said pig with different beers. Tickets are on sale for both of them. You should strongly consider attending both, perhaps for a comparative essay. Following are the details.

Ten Bells Tavern continues to pack on pounds of awesome. We've long lauded the upscale bar food passed out from the kitchen. They have some pretty cool pop ups, including midnight pho. Owner Meri Dahlke is gritty and isn't scared to snap back when it's called for.

Next Thursday, October 17, Ten Bells chef Carlos Mancera is going whole hog. He will butcher an entire hog from head to tail for a five-course feast that will be paired with beers from Deschutes Brewery out of Bend, Oregon.

The menu involves "head cheeks tongue" served with a salsa verde alongside a Chain Breaker, white IPA; Obsidian Stout will be served with banger (it's an English pub, 'member?) and "reconstructed ribs" with Mirror Pond pale ale.

Jubelale Seasonal Strong Ale is paired with a trotter and shank roulade, celery root and spiced apple butternut squash. They'll finish things up with Black Butte Porter and pork belly, white chocolate fudge and espresso.

Dinner at Ten Bells is October 17 from 6 p.m. to 9 p.m. Tickets are $75 per person. Call (214) 943-2677 for reservations.

Meanwhile, Four Corners brewery has invited chef Kent Rathbun over for a Dia de los Puercos on Sunday, October 27. Chef Rathbun will cook the pig at the brewery using two custom-made stone pits and will also share his techniques with attendees, so that if you want to go home and dig up your own stone pit for a whole pig roast, you can totally do that.

The dinner at Four Corners is family friendly and even includes a costume contest for the kiddos. Pork-themed costumes, included but not limited to Miss Piggy and the superhero Bacon Man, are "encouraged."

The doors open at 2 p.m., chef Rathbun will begin his cooking demonstration at 3 p.m. and then everyone will eat at 4 p.m. Bring a lawn chair, picnic blanket or something like that. It's an open-air type thing, so plan accordingly.

Admission is free, but tickets are limited so they request you reserve a spot. You can pay for the food and a la carte items there.

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Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.

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