Mount Airy’s Jansen is hosting its first Pork, Nose to Tail Dinner on Thursday, September 26, honoring the entire pig from snout to tail. This pop-up dinner is the brainchild of Chefs David Jansen, Jason Burke, and Patrick Conroy, who have collaborated to create a seven-course menu inspired by global flavors, showcasing obscure and beloved pork cuts in innovative preparations. Two seatings are scheduled at 5:30 PM and 7:30 PM, priced at $115 per person. For those wishing to enhance their dining experience, a curated beverage pairing is available for an additional fee.
Chef David Jansen shared his enthusiasm for the event, “At Jansen, we’re constantly looking for new ways to push the boundaries and offer our guests a truly unique experience. Our Pork, Nose to Tail dinner is the perfect example of that. It’s not just a showcase of our skills but also a testament to the creativity and challenge we embrace. Utilizing seven different parts of the pig—each with its unique flavor and texture—is bold, but that’s what excites us and makes it memorable.”
Guests of the Pork Nose to Tail pop up can look forward to various pork-centric dishes that highlight international culinary traditions. These include a Prosciutto Wrapped Scallop, a delicate scallop enveloped in savory prosciutto, Serrano Ham and Octopus paired with Calabrian chili oil, fingerling potatoes, and a charred lemon vinaigrette for a Mediterranean flair. Oma’s Schnitzel, a nod to German cuisine, is served with traditional potato salad and rich pork demi-glacé. Porchetta, stuffed with caciocavallo cheese, is accompanied by creamy polenta, sautéed broccoli rabe, and natural jus. To finish, Smokehouse Panna Cotta is a sweet finale featuring focaccia chicharron and pancetta caramel.
Reservations are required and can be made HERE.
Images: Gab Bonghi
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