Pork lovers can go hog wild at Craigie Street Bistrot on Tuesday, August 22nd when chef Tony Maws celebrates the other white meat via the six imaginative courses of his Whole Hog dinner. Combining his enthusiasm for quality organic products and a passion for all things pork, Maws’ menu includes options like pork, pork liver and bacon terrine with pickled chanterelles and nectarines; soup of summer squash with calaminthe, and crispy pork jowl croutons; curry-poached dayboat cod cheeks, serrano ham, wild sorrel, ham broth; and slow-cooked Vermont pig belly with cubanelle peppers, radishes and pineapple-taco sauce. The Whole Hog dinner costs $95 per person. Diners interested in the Swine Wine pairing should add another $40 to their tab. Seatings are available at 6:30, 7:00 and 7:30pm, so call Criagie Street at 617.497.5511 to book your table.