Nose to Tail dinner at G. Michael's
I'll never forget the first time I tried pied de cochon (super-fancy way to say pig's foot). If you've never had the pleasure, then you should head over to G. Michael's Nose to Tail dinner, 7 p.m. Thursday, Feb. 18. Every part of a whole pig will be used in dinner, a five-course affair created by chef David Tetzloff. Courses will be paired with wines from Talley Vineyards and Bishop's Peak Winery.
The cost is $60 a person. Reservations are required.
Here's the menu: Amuse Bouche Pulled Pork Trotters in white wine and parsley aspic with buttermilk biscuit and Dijon mustard
First course Bibb Lettuce dressed with black pepper cider vinaigrette, Maytag blue cheese, pickled Vidalias, crispy fried pig’s ear, pork belly and cracklins
Second course Lowcountry Porktail and Okra soup with fresh hocks, tomatoes, blackeyed peas and kale
Third course Pan-fried, braised Tete du Pork with creamy Anson Mills grits and scallion gravy
Fourth course Pulled Carolina pork shoulder with collard greens and sweet potato shoestrings
Fifth course Bacon-wrapped Roast Pork loin with buttermilk mashed potatoes, country zucchini and bourbon caramel
G. Michael's Bistro 595 S. Third St., German Village 614-464-0575 gmichaelsbistro.com