Ribs and tenderloin are the stars of the pork world, but the rest of the team is about to enter the spotlight on Thursday night at Jasper's Restaurant when Slow Food Kansas City presents Pig 101: From Snout To Tail.
"There are so many parts of the animal that we don't use," says Chef Jasper J. Mirabile Jr., "and those are the parts that have the most flavor."
The second annual small-plates dinner features passed appetizers and five courses paired with Somerset Ridge wines from Somerset, Kansas. All of the dishes will be made from traditional preparations of locally sourced pork.
"It's important to support your local food artisans and restaurants -- that's what Slow Food is really all about," says Mirabile.
He is busy curing the guanciale -- unsmoked Italian bacon made from pork jowl -- in the restaurant's wine room, which is the perfect temperature at 55 degrees. Slow Food member Kay Tucker is also making head cheese, zampone (fresh sausage) and country pork pate. The duroc pig -- one of the heritage breeds -- comes from Steve's Meat Market in De Soto, Kansas.
In addition to a tuscan bean and pancetta soup, Mirabile's house-cured guanciale will be featured in a pasta dish Bucatini all'Amatriciana. The highlight of the meal could be the porchetta -- which Mirabile calls "Italian pulled pork" -- a spice-rubbed pork shoulder roasted in a dry wine and served with Somerset Ridge's Ruby Red.
"I tell people to give it a taste and then really judge it for themselves. I guarantee this is going to be an experience you'll enjoy," says Mirabile.
While people are eating, Mirabile and Tucker will teach them how to cure their own bacon and produce their own guanciale. Dennis and Cindy Reynolds from Somerset Ridge will also be at the dinner to talk about the varietals they grow and the wines being tasted.
The dinner is $45 per person with $5 going directly to Slow Food Kansas City (make reservations by calling 816-941-6600). The next dinner is tentatively scheduled for April and will feature heritage chickens.
"If you give me four parts of the pig, I'll give you seven meals in seven days," says Mirabile. The first meal is this Thursday.
[Image courtesy of Chef Jasper J. Mirabile Jr.]
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