Dish Bar & Grill, 900 Main St., Hartford, hosts a Black Hog Brewing dinner Oct. 15. Five courses - each with pork - are paired with complementing beers from the Oxford brewery.
Reception: Pig's head terrine on rye flatbread, "Devils on horseback" with Benton's bacon; with Velvet Hog (Nitro Coffee Milk Stout and Moet Imperial) First course: Crispy pig's ear tacos (barrel-aged hot sauce, butter lettuce, sesame) with Rosemary Dunkelweizen
Second course: Heritage breed bratwurst (Rosedale Farms braised red cabbage, fennel apple slaw, pickled mustard seed) with Easy Rye'DA Third course: Curried pork belly (Colgan Farms pumpkin, fish pepper chiles) with Ginga Ninja Red IPAFourth course: Pork Schnitzel (granola spaetzle, brown butter) with Granola Brown Ale
Dessert: "Milk and Cookies" (Benton's bacon ice cream, shortbread) with Farmland Series Basil Pale Ale