Solera's suckling pig dinner is Sunday
We aren't going to say you can pig out at this event, because that would be too obvious, but Sunday will be an extra special evening at Solera, as they host a suckling pig dinner on its second floor terrace. Solera's executive chef Jorge Guzman will be at the helm, with charcuterie king Mike Phillips of Green Ox Foods as his guest chef.
"Suckling pig is a delicacy that dates back to ancient times," Guzman said, "but we'll be giving the menu a fresh take with a distinctive Spanish influence."
Suckling pigs are small, typically under 20 pounds, and very young, and so crispy that pork rinds are often made from their skin. Guzman will be oven roasting several pigs, basting them with both extra virgin olive oil and duck fat, making sure that the skin is extra crisp and delicious. Some will be deboned and stuffed with Mike Phillips' pork sausage. Sides will include Ensalada Rusa, Verduras Escalivadas with Romesco Sauce, and Gigande Beans with Preserved Lemon Vinaigrette. The prix fixe dinner will be served family style, with Spanish wines and Solera's super fine sangria.
Almost everything on the menu will be locally sourced, with the suckling pigs from Hidden Stream Farm in Elgin, and the brewers from Minneapolis's own Fulton Beer will be on hand, serving Sweet Child of Vine, their India pale ale.
For all you DIYers thinking it might be fun to do a pig roast at home (think leis and fruity drinks), Husnik's in South Saint Paul has whole pigs, the big ones, and the roasters for rent.
Solera's Suckling Pig Dinner
Saturday, June 11, starting at 3 p.m.
$65 per person, limited to 50 guests.
900 Hennepin Avenue, Minneapolis;
612.338.0062; Solera website
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