St. Patrick's Day pork traditions go back hundreds of years. Pagans actually spent many years evangelizing the superiority of bacon over haggis, and since 1640 it has been traditional in Colcannon to spit roast a pig every March 17, supping on all of its delicious crispy and fatty bits while wearing a St. Patrick's Day cross, afterward marching a procession while donning official badges made of pig skin.
None of that is true. But who cares! Eat some pork on St. Patrick's Day anyway, because it beats lying in a pool of your own green come March 18. Third Bird and former Bar La Grassa chef Erik Sather have got it all figured out:
Chef Erik Sather is lots of things: Perhaps most notably he's the former executive chef of Bar La Grassa, he has worked the knives at Clancey's Meat and Fish, he's cooked at La Belle Vie, and he currently heads up the meat and seafood department at Seward Co-op.
He's a talented dude and it's exciting that he's coming out of chef retirement to join the Third Bird's Lucas Almendinger for a five-course porky feast tonight, "St. Portrick's Day."
Even dessert is piggy.
The first seating begins at 6 p.m. and costs $60. The second is at 9 p.m. for $50.
The menu, not a twinkle of green to be found:
First course: Frisee fromage de tete with lentils and sherry Second course: Broth with pickled vegetables, peas, and herbs Third course: Pork belly with scallops and wild mushrooms Fourth course: Roasted loin with parsnip, cabbage, farmers sausage, and beer Fifth course: Pound cake with cracklings, apricot, and bitter chocolate gelato
Call 612-767-9495 for reservations or visit their website.
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