Fork & Cork Suckling Pig Dinner at Chakra

Chef Thomas Ciszak of Chakra in Paramus and Blue Morel in Morristown launched his dining club Fork & Cork - a series of intimate monthly dinners for adventurous diners.

And his latest event, scheduled for March 21, is entirely dedicated to cooking a suckling pig. Limited to only 25 guests, diners will join Ciszak on a culinary adventure – a gastronomic journey across the globe and time showcasing his creativity and diverse culinary background.

"Growing up around farms, it is common for me to utilize the entire animal,"Chef Thomas Ciszak said. "With this Fork & Cork dinner I will be using all parts of the pig with different cooking techniques. The suckling pig is raised all natural at Double Brook Farms in Hopewell."

The five-course meal includes:

• First Course - Galantine, truffled young leek vinaigrette, rye croutons, fennel


• Second Course - Butter Poached Liver, egg yolk ravioli, parsnip, green apple, crispy celery


• Third Course - Stuffed Shoulder Crepinette, pickled mushrooms, mushroom consomme


• Fourth Course - Smoked Loin, malt beer glaze, polenta, fried bleu cheese


• Dessert - Milk Chocolate - Caramel Galette, sea salt, bacon, maple foam, Smoky Dealbacon-infused bourbon, brandied cherries, orange, bitter

There is an $88 per person fee (plus tax and gratuity) to attend and seating is limited to 25 people. Reserve your seat by calling 201-556-1530 or email fork.cork@icloud.com for more infromation.