Le Pigeon plus Fatted Calf

Le Pigeon plus Fatted Calf

On Friday, October 18, The Spotted Pig welcomes chefs Taylor Boettiher and Toponia Miller of San Francisco’s Fatted Calf as they share dishes from their new cookbook, In The Charcuterie. The a la carte menu will include the duo’s dishes such as lamb terrine,  pig’s head posole and rabbit porchetta as well as favorites from The Spotted Pig.

The following evening, on Saturday, October 19, chef Gabriel Rucker of Portland, Oregon’s Le Pigeon will prepare dishes from the new cookbook, Le Pigeon: Cooking at the Dirty Bird. Chef Rucker will serve dishes such as lamb tongue with rosemary ketchup and whole roasted pigeon and his menu will also be served a la carte alongside The Spotted Pig’s classics.

As always, dinner is served from 5:30pm to 2am and tables are available on a walk-in basis. Copies of both cookbooks will be available for purchase. Let us know if you have any questions. Happy to provide more info and images if you’d like.

For further information click here

Le Pigeon plus Fatted Calf
Event Category: Food
When: October 18, 2013 ~ October 19, 2013
Where: The Spotted Pig
More Info: http://thespottedpig.com/
Facebook: https://www.facebook.com/pages/The-Spotted-Pig/115512211812169?fref=ts
Twitter: https://twitter.com/thespottedpig/


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