I'm pretty excited! Just wondering if anyone else is going. Not sure what to expect, but it should be fun...
It's sold out but I have a ticket. Denver Magazine has a breakdown of the heritage pigs. http://www.denvermagazine.com/Blogs/T...
So, how was it???
I went, and it was literally and figuratively sa pig-out. Five talented chefs preparing multiple dishes. Two butchers breaking down heritage pigs. Good wines. And lots of night-off chefs and other food/wine industry people.
I had a lot of fun. The food was very good. I'm feeling a bit ill this morning. You definitely CAN over do pork (but it was worth it).
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