Blackbird sent along a rough draft of the menu for Sunday's mulefoot dinner. I'm speechless but for the wave of saliva breaching my lips.

Mike Sheerin- Blackbird

Braised "country style" ham with preserved plums, cippolini onions, royal trumpet mushrooms, and butternut squash-miso

Justin Large – Avec

Head-cheese ravioli with whole-grain mustard pasta, cavolo nero, pork consomme, lemon oil

Paul Virant – Vie

Roasted caillette, Tuscan kale sauerkraut, plum and pinot noir jam, country bacon with pickled onions, smoked hock pork jus

Jason Hammel – Lula Cafe

Pork belly and house-cured sardine with local honey, celery, and green apple jam

Brian Huston – The Publican

Ham chop cooked in hay with lobster mushrooms and lentils

Tim Dahl – Blackbird/Avec

Cheese & Chicharrones

Keep in mind things could change after slaughter this week.

The collected Whole Hog Project.