Friday, October 19
Tonight at Grand Cafe, Chef Alicia Jenish breaks down a whole pig to offer a number of a la carte specials, in addition to the regular menu. With the exception of the “Charlotte’s Salad,” which is inspired by all of the things pig eat, each special utilizes the entire pig, such as the pork sugo served with house-made troffie pasta, red wine, and chard ($24).
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