Wonderful dinner at the very cool Swoop House. The evening got rolling with the Tipsy Texan serving up vintage cocktails and we started with an appetizer of Duck Bacon and Goat Cheese.
The first course (on invisible plates) was Heirloom Tomato Gazpacho Consume with Heirloom Tomato Carpaccio Salad and Roasted Tomato Vinaigrette.
Next up was a progressive tasting of the Hogs head dishes: Brawn with Tomato-Ginger Chutney, Hure de Tete with Kocurek Family Mustard, Cheek to Cheek Terrine with Italian Style Fruit Mustardo served with Country Bread and Kocurek Family Vegetable Pickles. Very good, but the hits just kept on coming.
You’re selling yourself short if you think the Kocureks are just about charcuterie. The third course, Wild Caught Salmon Cooked with Parisian style Gnocchi, Sauteed Greens and Sauce Charcuterie, was right in my comfort zone. If this was on a restaurant menu, I’d be going there tonight. Next up, Green Eggs and Ham: Smoked Confit Of Pork Belly with Herbed Poached Egg and Crispy Potato Hash Browns, Sauteed Mushrooms and Fine Herbs. I’m getting a little tired of braised pork belly, but this was an inspired interpretation. Dessert was Seasonal Fruit Tart with Ginger Beer Ice Cream, but I was under the table at this point. They could have reduced the portion size of eachcourse by a third and I still would have been full.