Following our mouthwatering 1st Course, the 12 Year Old World press preview dinner moved to something more, shall we say, meaty. Enter pork belly from hogs raised on the WhistlePig Farm in Vermont paired with a scintillating Madeira wine.

Menu and food by Dominique Agri of Kitchen Surfing.

WhistlePig Farm Pork Belly
Smoked Clams, Wild Arugula Jus
Opici Vineyards Madeira
WhistlePig Old World Straight Rye Whiskey, Madeira Finish