Coming Right Up: Whole-Animal Dinners?

By | Chowder |
By: Katherine Brooks

Environmentalists may push reusable shopping bags, metal water bottles, and recycled yoga mats, but let’s keep in mind a key part of going green: less waste! And, several area restaurants are doing just that with whole-animal dinners. We noticed the trend first at Citizen Public House and Oyster Bar where ten people can have a whole roasted suckling pig, plus loads of sides and an assorted shellfish appetizer for $380. KO Prime furthered our curiosity with pork-centric Thursday evenings — chef Josh Buehler makes 7-10 different small plates out of one locally-raised pig. A sampling of recent dishes include pork meatballs ($10), smoked pork loin ($17), and porchetta ($16).

During the first three weekends in April (on Friday and Saturday nights only), Rialto is also hosting whole-animal dinners. And, this Friday at 7 p.m., The Blue Room is serving a grass-fed lamb and raw sheep’s milk cheese dinner. Shepherdess and cheesemaker Karen Weinberg from 3 Corner Field Farm in Shushan, New York will guide diners through four courses from her farm, beginning with lamb’s tongue salad and ending with a three-cheese sampler. (Wine pairings and a glass of spumante to start are included in the $75 price. Call 617-494-9034 for reservations.)

What do you think about whole-animal dinners? Are they responsible? Or unnecessary? Or something else?

Photo credit: N Borman on Flickr