We were having dinner at The Cookery in Dobbs Ferry recently and suddenly the lights flashed on and off. I looked over at the long table of about ten people and saw how they strained to see the arrival of… the pig. The Swine Dinner is described as “gastronomic perversion and barbarism” on The Cookery’s website and the star of the show is an entire pig, roasted with a honey glaze. From where I sat I could see the perfect browned and glistening pig. It looked incredible. And this is coming from a person who loves bacon, but not so much pork. Especially a whole pig.
The chef and owner, David DiBari, carved the pig at their table and I saw the plates being passed around. I heard someone say, “Who wants the ear?” and a woman received what looked like, from where I was sitting, an ear. She said “It’s crispy,” and chomped away. I was very happy with what I was eating (grilled Branzino fish and perfectly crispy potatoes), but I couldn’t help but stare at this group of laughing, reveling, feasting, diners. I looked back about 30 minutes later and they were all getting up and cutting into the pig themselves. It did look a little barbaric. But, in a good way.
I had seen the Swine Dinner mentioned on the The Cookery’s website, but it wasn’t until I saw the meal itself in person did I think it looked like an appetizing, enjoyable evening. In fact, now I’m wondering what group of people I could ask to join me for some “gastronomic perversion and barbarism”.
The Swine Dinner is $65 per person and includes three side dishes and a dessert. Hogs & Hops is $75 per person and each course is paired with a draught beer. Swine & Dine is $80 per person and each course is paired with wine selected by their Sommelier. The dinner has a six person minimum and 8 people maximum (what?) And you must reserve 4-5 days in advance. The Cookery: 39 Chesnut Street, Dobbs Ferry; 914-305-2336