In less than seven days I received an invitation to join them for their "Wine and Swine" porkapalooza as well as their new "Meatless Mondays" promotion. I guess I should give them props for the breadth of their offering, and you should too. Here are the details for both the carnivorous and herbivorous sets:
Starting last week, both Amerigo locations have started to feature vegetarian specials for lunch and dinner on Mondays as part of the "Meatless Monday" movement that has been sweeping the nation since I was just a cub Bites reporter. The offering will change every week, so check in at both outposts for a creative veggie option on Mondays. For more information on the burgeoning crusade, check out meatlessmonday.com.
For those of you who would prefer to use your canines instead of your molars, Amerigo is planning a really impressive "Wine and Swine Dinner" that appears to be quite reverential to the pig.
It will be a five-course chef-and-sommelier pairing dinner where Executive Chef Paul Schramkowski, along with Chef Hrant and Chef Stephen, will be creating a meal utilizing the meat from a 350-pound farm-raised pig. Schramkowski teamed up with farmer and co-member of the National Pork Board Stephen Gerike to bring in a vegetarian-fed, naturally raised pig from Gerike's farm in Iowa.
By practicing in-house curing, smoking and sausage-making techniques, the chefs will be able to use the meat from the entire pig to create the dishes. In addition to supporting our farmers, these practices also support green initiatives that minimize wasted resources associated with industrial livestock processing.
Obviously they did not consult me or my Lenten calendar, since the events are on March 14 at Cool Springs and March 15 at the West End location. Both dinners begin at 6 p.m. If you happen to see me and recognize me, don't tell my priest. Hell, he wouldn't recognize me either...
The cost is $30 per person. Reservations are required. Call Ali Gensert at 298-2986 to reserve your space today.