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Going Whole Hog

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On January 23, DBGB Kitchen and Bar is hosting a whole hog dinner featuring a suckling pig from Pennsylvania Green Village Farms. Chef Eli Collins's menu will be served family-style and will include things like slow roasted pig stuffed with wild mushrooms, chestnuts and smoked pork belly, and a flaming baked Alaska for dessert. There will also be lots of Loire Valley wine. The meal is $85. [EaterWire]

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