The latest lunch event from Drink takes the combination of apples and pork to a whole new level. Come by for Nose To Wassail on Sunday, October 15th between 12:00-3:00pm for an amazing spread of pig-based dishes and an incredible selection of hard ciders. Chef Ashley Gaboriault has been hard at work breaking down the 230 pound pig from Broad Arrow Farm, curing, confit-ing and marinating meats for a lunch that will include cuts from the entire pig. Pairing beautifully with the food will be an singular sections of ciders from around the world (including a couple English offerings that aren’t available anywhere else in the US). You won’t want to miss out on this one. For more information call 617.695.1806.