Pork and corks

Bacon and champagne – why didn’t I think of this? But 3CUPS in Chapel Hill, N.C. has. Ari Weinzweig, author of “Zingerman’s Guide to Better Bacon,” will talk about bacon and host a pairing of bacon with French champagnes on Dec. 9 at 7 p.m. In his book, Weinzweig talks about the history of bacon, which he calls “the olive oil of North America.” For reservations or information about 3CUPS, visit here. Tickets are $35 per person in advance, $40 at the door.

Weinzweig will also be at a six-course bacon dinner at Lantern in Chapel Hill, N.C. on Dec. 8. The menu will feature a plethora of pork, from bacon by Allan Benton to acorn-fed Ossabaw pork belly. (And what chef Andrea Reusing can do with a pork belly will make you swoon.) The dinner is $75 per person, and will benefit Table, a Chapel Hill-Carrboro organization which feeds hungry children. More information here.

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