An intimate, multi-course dinner curated by chefs Todd Duplechan and Joey Attwater of LENOIR, featuring an Italian Pig Roast menu.
Lenoir hosts the Texas Food & Wine Alliance on Tuesday, October 27, for an edition of their Off the Menu supper club. The evening is curated by chefs Todd Duplechan and Joey Attwater, who run Lenoir, and the menu is built around an Italian pig roast. It's a three-hour dinner that runs from 6 PM to 9 PM.
The meal moves through four courses. It starts with antipasti: salt and time mortadella, seasonal giardiniera, chilled artichokes, and tuna carpaccio. The primo follows with Caesar salad, housemade bread, and eggplant rollatini. The secondo is the centerpiece: spaghetti red, roasted pig, and creamy polenta. It finishes with zeppoli for dolce. The whole thing is served as a multi-course dinner, so you'll be sitting for the duration.
Off the Menu is the Texas Food & Wine Alliance's signature dinner program, presented by H-E-B. The idea is to pair some of the state's best chefs and restaurants with menus and cooking techniques they rarely serve in their own dining rooms, so this is a side of Lenoir you won't usually see on the regular menu. It's also a fundraiser: proceeds support the Alliance's Culinary Grants Program, with $50 from every general public ticket going to the cause.
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The night starts with a Tito's Vodka welcome cocktail at Boni's Bar Next Door before you sit down to the meal. Complimentary valet is provided. Gluten-free modifications are available, but no other dietary restrictions can be accommodated. Tickets are $136.60, and the dinner runs from 6 PM to 9 PM on Tuesday, October 27, at Lenoir, 1807 South 1st Street.
