|Chefs near and far converge at Mike's City Diner to prepare a six-course meal on July 15|
Tomorrow night, on July 11, Craigie on Main’s Tony Maws and his kitchen staff will prepare "Whole Hog Dinner V," a whole-pig, six-course dinner featuring dishes from snout to tail, such as line-caught cod with lard-onion confit, pig feet and bacon jam (the third course). Wine pairings will be available (5:30-10 PM; $98 per person, plus $55 for the wine flights; 617-497-5511).
Nothing like great diner fare, and in the hands of competent chefs, it just gets better. Such will be the six-course menu pulled together by Jay Hajj of Mike’s City Diner on July 15, when he invites a handful of fine chefs to help him out. The roster includes Matt Jennings (Farmstead), Jamie Bissonnette (Toro and Coppa), Ken Oringer (Toro, Coppa, KO Prime, Clio and La Verdad), Bob Ambrose (Bella Bella Gourmet Foods), David Bazirgan (Fifth Floor in San Francisco) and, of course, Hajj (7 PM; $106.49 per person; Click here to order tickets online; 617-267-9393; mikescitydiner.com).