Explore the Story Behind the Meal at This Wit & Wisdom Event

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Wit & Wisdom Chef Zack Mills and Bartlett Pear Inn Chef Jordan Lloyd
Wit & Wisdom Chef Zack Mills and Bartlett Pear Inn Chef Jordan Lloyd

You know what makes a meal better? Knowing the story behind it.

That’s exactly what some diners will get on Tuesday, March 8, when Wit & Wisdom hosts a special dinner and screening of the documentary “Life of an Ingredient.” The short film features heritage pork from Catoctin Mountain Farm, both at the farm and in the kitchen at the restaurant. The documentary is worth a watch, especially if you’re a food lover.

The host, Chef Jordan Lloyd, knows his way around a kitchen. Now the chef at the Bartlett Pear Inn, the Easton restaurant and inn he owns with his wife Alice, Chef Lloyd has worked at some of the country’s most highly acclaimed restaurants, including the now-shuttered Citronelle in Washington, D.C. and Thomas Keller’s Per Se in New York.

On the evening of the event, Chef Lloyd will be in the kitchen at Wit & Wisdom, cooking alongside Executive Chef Zack Mills, who is featured in the film, along with W&W Executive Pastry Chef Dyan Ng. The trio – a team of culinary powerhouses – will create a meal celebrating Catoctin Mountain food and what’s wonderful about cooking with locally-sourced ingredients.

The 15-minute documentary, produced by Easton-based W Films, packs a lot into its quarter-hour, introducing viewers to Catoctin Mountain farmers Jay Smith and Nick Meredith, and the pigs that are happily and humanely raised on the farm.

The film then transitions to Baltimore, where Chef Lloyd heads into the Wit & Wisdom kitchen with Chef Mills, learning about how Catoctin Mountain pork becomes cuisine that is both elegant and sustainable.

Chef Mills is fired up about both the meal and the farm. “The passion of the farm is contagious,” he says. “Just walking through the woods and seeing how the animals live is amazing. It also helps that their pork is delicious!”

The meal will feature Catoctin Mountain pork in each of its four courses, starting with quail egg-topped consomme and ending with panna cotta garnished with crispy caramelized pork skin. W&W sommelier Julie Dalton will pair wines with each course and, during and after the meal, guests will have the opportunity to meet the farmers responsible for their dinners.

For more information and to order tickets, click here.



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