Mt. Airy Restaurant, Jansen is Hosting a First Pork “Nose to Tail” Dinner Featuring 7 Courses
Mt. Airy-based restaurant, Jansen (7402 Germantown Ave.), will be hosting an exclusive celebratory pop-up dinner for meat lovers with the first-ever Pork, Nose to Tail dinner on Thursday, September 26. A culinary celebration of the pig, Pork, Nose to Tail is the brainchild of Chefs David Jansen, Jason Burke, and Patrick Conroy, all of which have collaborated on a meticulous and thoughtful seven-course dinner incorporating obscure and favored parts of the animal from nose to tail.
The multi-course globally inspired menu features different preparations from around the world showcased in pork-centric dishes such as Prosciutto Wrapped Scallop, Serrano Ham and Octopus with Calabrian chili oil, fingerling potatoes, and charred lemon vinaigrette, Omas Schnitzel with German potato salad and pork Demi glacé, Porchetta with caciocavallo, polenta, broccoli rabe, and natural jus, and Smokehouse Panna Cotta with focaccia chicharron and pancetta caramel.
“At Jansen, we’re constantly looking for new ways to push the boundaries and offer our guests a truly unique experience, and our Nose to Tail Dinner is the perfect example of that,” says Owner and Chef David Jansen. “It’s not just a showcase of our skills, but also a testament to the amount of creativity and challenge we strive to embrace. Utilizing seven different parts of the pig – each part with its own unique flavor and texture – is bold, but that’s what excites us and makes it memorable.”
Jansen’s Pork, Nose to Tail dinner has seatings at 5:30pm and 7:30pm, and is priced at $115 per person (tax and gratuity not included). Those interested in partaking in a curated beverage pairing can do so for an additional fee. Reservations are required and can be made via Resy.
