What You'll Get
- $65 for one admission to a four-course suckling-pig feast with Andrew Wood
- Upon purchase, you may schedule for one of the available dates
- You must reserve your date here in advance of the event
The event takes place at Russet, praised by Philadelphia Weekly for the way its “simple, rustic atmosphere… exhibits a sleek, European flair,” and its “fresh and bright (food) with innovative use of new ingredients.”
Each event is capped at 30 purchasers.
What You’ll Do
“Andrew Wood is a pig-whisperer,” declares Philadelphia Magazine, which named Wood’s Russet best in the city for charcuterie in 2012. Come savor Andrew’s award-winning approach to charcuterie over four courses, including three made with suckling pig, as you hear about his philosophy behind his restaurant and the “whole-animal” approach. The dishes rotate to accommodate whatever ingredients are fresh, in season, and available locally, but the evening always ends with a to-die-for dessert.
Three dishes prepared with suckling pig, followed by dessert
Chef Wood explains his charcuterie process and culinary philosophy with a visit to the onsite charcuterie room
Guests can bring wine or beer to enjoy with dinner
Co-Owner and Chef, Russet
While working at acclaimed restaurants like Philly’s Le Bec-Fin and Chicago’s Trio, chef Andrew Wood developed a simple culinary creed. Built on the idea that menus should evolve to accommodate seasonal, locally produced ingredients, the philosophy blossomed into practice in 2012 when he and his wife, Kristin, opened Russet. Andrew and pastry chef Kristin work to create earnest but elegant dishes, focusing on sourcing high-quality ingredients and letting natural flavors sing.
The Fine Print