The first Pig’s Head Dinner was so delicious that Chef Kevin Binkley is hosting Part 2 of the all-you-can-eat event, from noon to 4 p.m., Sunday, September 7, at Bink’s Scottsdale, at 6107 N. Scottsdale Road, Scottsdale.
Admission is $24.95, and includes Slow-Roasted Local Pig Head and Pork & Roasted Chili Skillet Corn Bread. Side dishes include Slow-Smoked Pork Shoulders, Pork & Herb Paella, Bacon Braised Pinto Beans, and other savory home-style classics.
For the original event, Binkley was determined to utilize every part of the pig, including cheeks, jowls, snout, ears, as well as brains and eyeballs. „I was surprised at how popular the dinner was and thought that it definitely deserved a round two,‰ said Chef Binkley. This September he will once again showcase the rich flavors found in pig‚s head meat.
Chef Binkley has perfected a process that includes brining, braising, slow-roasting, and glazing, making the pig‚s head extra tender, and extra mouthwatering. According to Binkley, it is „one of the tastiest, most delicious‰ ways to eat pig.
The all-you-can-eat event features $5 draft beers and $5 sangria on tap, until 2:30 p.m. The Meat Shop in Phoenix will source the local pig‚s head.
For reservations or information, call Bink‚s Scottsdale, 480-664-9238 or click binksscottsdale.com.
MENU
slow-roasted local pig heads
pork & roasted chili skillet corn bread
slow-smoked pork shoulders with spicy-mustard bbq
corn & black bean salad
coleslaw
marinated cucumbers with cous cous & dill
pork & herb paella
mama’s potato salad
bacon braised pinto beans
parker house rolls
pickled things
old bay potato chips
porky sweet lovin’ sweet tea cake with vanilla bacon frosting
