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Chris Cosentino pork-y dinner at Umamicatessen

Ham will be featured on Chris Cosentino's dinner at PIGG at Umamicatessen.
(Gary Friedman / Los Angeles Times)
By Betty Hallock
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Chris Cosentino, chef of Incanto in San Francisco, “Top Chef Masters” winner and the name behind PIGG at Umamicatessen, will host a one-night-only dinner at the downtown L.A. food emporium Wednesday.

The menu, befitting the name PIGG, will be pork-centric: ham platters, pigs blood soup, sausage-stuffed dates, pasta with cured pork liver, crispy pigs ears, pigs head, etc. Each dish is unique to the dinner (not available on the regular PIGG menu).

Here’s the full menu: Bloody Roman beer with oysters; ham platters and pickled vegetables; raw roots, leaves and garum (the latest trendy fish sauce); pigs blood soup and nduja-stuffed dates; pasta chittara with strutto (fancy lard) and salt-cured pork liver; pigs head soup with salsa verde and crispy pigs ears; and citrus panzanella with lemon curd.

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Dinner is at 7:30 p.m. and costs $55 per person; email rsvp@umamicatessen.com for ticket information.

Umamicatessen, 852 S. Broadway, Los Angeles, (213) 413-8626, www.umami.com/umamicatessen.

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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