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Chef Paul Staley Popping Up Pig-Centric Dinner

Six courses of pork, paired with local brews.

Paul Staley plates at his Lewis and Clark pop-up.
Paul Staley plates at his Lewis and Clark pop-up.
Joshua Lewis / Seattle Refined

Hot off his successful Lewis and Clark pop-up, Chef Paul Staley is preparing for his second such dinner, Pigs and Pints. He'll whip up a six-course, pig-centric dinner featuring wild boar and heritage breeds like Kurobuta pork. Staley's meal will be paired with local beer.

"With the first event (Lewis and Clark), I wanted to show my love for history through my food and take inspiration from the ingredients that have been local staples for hundreds of years," Staley says. "With this pop-up we’re taking our inspiration not from an event, but from an ingredient. I love pork and its versatility. Because this is a weekend event, I’ve designed a menu that would pair well with local beers, ciders, and specialty cocktails."

Pigs and Pints will be held for two nights, April 24 and 25, at the Bloom space in Ballard. Seatings will be at 6 and 8:15 p.m. Tickets are $50, including tax and gratuity.

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