Capella Washington, D.C., Georgetown is hosting a “Pork Week” celebration in February designed to showcase a “snout-to-tail” philosophy of cooking and eating.
Jakob Esko, executive chef of The Grill Room at Capella D.C.; John Manolatos, executive chef and owner of Cashion’s Eat Place in Washington, D.C.; Bev Eggleston, president and founder of EcoFriendly Foods; and Yvan Mucharraz, executive chef at Capella Pedregal in Cabo San Lucas, Mexico, will all participate in the event February 6-8.
Featured dishes will include pig head croquette with butternut squash, agrodulce, smoked paprika and lomo; pork shank ravioli with radicchio, rapini, parmesan and smoked ham hock cream; and crispy pigs feet and foie gras served with porcini mushroom gnocchi and shaved parmesan.