Tom Biggs, founder of Vermont Quality Meats Cooperative, joins owner Nick Zappia and chef Jorge Lopes at The Blue Room on Tuesday, July 26th for Tom’s Bigg Dinner. Biggs will be discussing the relationships he’s built with the thirty eight mostly Vermont-based family farms that make up the cooperative. Lopes puts organic products fresh from the aforementioned family farms to good use on the evening’s four-course menu – rabbit rillette on brioche; homemade spicy lamb sausage; roasted quail with figs; whole suckling pig; and an assortment of artisanal cheeses from Vermont. The dinner, which costs $75 per person and gets underway at 6:30pm, will be paired with appropriately big wines – from magnums, that is. Call the Blue Room at 617.494.9034 to make reservations or for more information.
