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::Year of the Ox Let's Eat Pig!

::Cocktail:: Cucumber Rye Old Fashioned

::Canape:: Trio O' Dips

Homemade criss cut chips with three dips:
King crab with fage yogurt and Co-op Blueberry Hot Sauce, Feta with peas and fresh herbs, and Bacomole (bacon guac)

::First Course:: Pulpo N' Maile

Grilled baby octopus with roast potato over celery, picholine olive salad, and bacon vinaigrette
*Roasted pumpkin soup with mushroom stock
Paired with Espiral, Vinho Verde, 2009, Portugal

::Second Course:: Open-Face Guanciale Sandwich

House cured guanciale on Crumb ciabatta with pickeled Campbell Garden Swiss Chard

*House made ricotta and olive oil poached eggplant open face on Crumb ciabatta
paired with Biohof Pratsh, Gruner Veltliner, 2008, Austria

::Intermezzo::  Jalepeno relleno

Roast jalepeno stuffed with smoked gouda and home cured bacon with Co-op Hot Sauce tasting

::Third Course:: Roast Silver River Whey-fed Chickens

Stuffed with house-made andouille and served with roast root vegetables
*Lobster mushroom crostata with roasted root vegetables
Paired with Riva Rey, Tempranillo, 2006 Spain

::Dessert:: Bacon Ice Cream with Chocolate Covered Bacon

*Vanilla ice cream with orange tuile

Contributing Chefs

Mike Bancroft, Founder, Chi-Town Chefs/Co-op Hot Sauce, Chicago

Pete Kelly, L'etoile, Madison

Anne Kostroski, Crumb/Sommelier, Chicago

Table creations

Bridget Bancroft

Evan Plummer

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