Chef Paul Staley is hosting a must-go pigs and pints dinner.

Chef Paul Staley will be hosting an Homage to the Mighty Porcine on Friday and Saturday April 24-25th at Bloom in Ballard. There will be two seatings each night at 6:00pm and 8:15pm. The 6-course menu will feature different cuts and preparations of pig and wild boar. If you’re a fan of pork, this is the tasting to attend. Buy your tickets ASAP!

Amuse Bouche

Woodsman`s Breakfast
Kurobuta Ham Rillette, Fried Quail Egg, and Hazelnut Waffle Point. Pinot Noir Blackberry drizzle

Braised Pork Belly
Slow braised Pork Belly with grilled sweet onions over jicama and apple slaw

Beer Steamed Clams
Locally Sourced Clams steamed in Big E Copper Ale from Ellersick Brewing Company, house made spicy sausage and fennel

Wild Boar Osso Bucco
Braised Wild Boar w/ maple brandy glaze, creamy fresh herb and goat cheese polenta, seasonal vegetable, roast pork and cider jus

Dessert
Hand-Painted Bacon Truffle served with locally roasted coffee bean brittle

A beer and cider pairing will be available for purchase.

Buy tickets here

Pigs and Pints       |           April 24 & April 25        |        Bloom Restaurant