Subject: Wine & Swine Dinner Series From: email@example.com Date: Wed, 5 Aug 2015 15:36:17 +0000
Wine & Swine Series
We want to take a second and introduce you to our new dinner series.
Chef Quinten Frye of the Big Bear Café is bringing a monthly family-style dinner to Bloomingdale focusing on his in-house craft butchery program.
Featuring items such as the French-Cut Tomahawk pork-chops, roasted bone-in pork belly, cured meats, sausages, and the suckling pig, each night’s menu showcases a “knife to table” approach to sustainably raised meats in a 5 course, wine-paired meal.
The “Wine and Swine” series highlights the best of our collaborative work with local farms and local artisans.
Seating is limited to 20. To purchase tickets and more information, please visit our website!
August 24th, 2015 | September 21st, 2015 | October 19th, 2015 | November 23rd, 2015
Open since 2006, Big Bear Café has helped the neighborhood foster the development of the Bloomingdale Farmer’s Market, which comes to life every Sunday in late spring, summer and early autumn. The restaurant purveyors come from local farms in nearby Maryland and Pennsylvania, such as Bounty Hill Farms for eggs or Path Valley Farms for meats.
Day or night, this is one of our favorite outdoor spots in the city. The bushy, abundant herbs that surround it, the cobblestones underfoot and the lights strung above impart the feeling of a peaceful garden on a rolling hill — rather than a cafe steps from a busy Florida Avenue intersection.