SPQR Welcomes Iowa’s Herb Eckhouse from La Quercia Cured Meats on January 20

HandKinDSM_LaQuerciaOn Monday, January 20, SPQR welcomes Iowa’s La Quercia (pronounced La Kwair-cha) cured meats for a special dinner featuring dishes by Chef Matthew Accarrino in collaboration with Herb Eckhouse. Dishes will be individually paired with Italian natural wines and frizzantes selected by wine expert Shelley Lindgren. Herb Eckhouse will be on hand for the evening to talk with guests about his award-winning, Italian Inspired but American-made cured meats.

An á la carte menu highlighting Herb’s products will be offered including dishes such as a La Quercia Salami Sampler with house fermented pickles and fried pasta dough; Senise Pepper Pasta with nduja, potato and clam; Smoked Fettuccini with Sea Urchin, guanciale and quail egg; and Mushroom and Game Hen Risotto with Lardo.

Herb and Kathy Eckhouse started La Quercia with the goal of making uniquely delicious cured meats from humanely raised American pork. Though their appreciation of fine cured meats was sparked by several years in Parma, Italy, it was the bounty of their home region that inspired them to start curing meats in their Des Moines basement. A decade later, they still salt, turn, and trim each piece by hand at their aging rooms in Norwalk, Iowa. La Quercia uses pork from family farms in the Midwest.

When:  Monday, January 20, 2014

5:30 – 10:30 p.m.

1911 Fillmore Street
San Francisco, CA 94115

InformationFor more information on La Quercia handcrafted cured meats, please visit www.laquercia.us/. For more information about SPQR or to make reservations, please visit www.SPQRsf.com or call 415.771.7779.