Pigging Out

Thank you, Terry Lyons, for arranging a very different evening for our members at Haddington’s American Tavern on West 6^th Street March 28.  The centerpiece, a whole pig, was carved and plated tableside.   Haddington’s styles itself as “an American Tavern with an elevated interpretation of the traditional bar, grill and restaurant.  Our renewal of the classic tavern offers an ideal place for those who seek exceptional quality without formality.”  Some of us arrived early to enjoy their signature cocktail, a Sazerac infused with duck fat!

Executive Chef Chris "CT" Turgeon prepared this wonderful menu for us with Terry and Haddington's Sommelier Brian Phillips chose the wines.

The International Wine & Food Society

Austin Branch

Wednesday, March 28,  2012 – 7:00PM

Passed Hors d’Oeuvre

Duck Meatballs with Cherry Barbeque Sauce

Bentons Ham on Rye Crostini with Caramel Mustardo

Canals & Munné Gran Reserva Cava '07 

Seated Dinner 

First Course

Truffled Six Root Soup with Winter Root Blend, Pommes Anna & Truffle

 Eugen Muller 'Forster Mariengarten,' Riesling, Pfalz, Germany '10 

Entrée

Roasted Whole Suckling Pig

Seasoned with Pink Peppercorn, Lemon & Thyme Brine

Served with

Candied Yams in Brown Sugar Spice

Fried Brussels Sprouts seasoned with Lemon & Salt

Lucas & Lewellen Pinot Noir, Santa Barbara, CA '07 

Dessert

Madeleines, Lemon Curd, Meringue, Elderflower Sorbet, Tarragon Gel

Trimbach Gewurtztraminer 'Vendage Tardive' '98 Alsace, France