It's the last full weekend before Christmas. Take a break from the shopping, trimming and preparations with, what else, some good pig meat.
Midtown BBQ and Brew is scheduled to open on Friday. Tony Harrison, the co-owner and chef, was thinking about serving up a whole roasted pig every Friday, starting this Friday. Doesn't he know Sunday is National Sucking Pig Day?
The last Baltimore Farmer's Market of the year is Sunday. This is the week to grab a Beef Barons pit-beef-and sausage combo sandwich without waiting in too long of a line, buy some garlands, wreaths and handmade ornaments, and to wish your favorite farmers and vendors a Merry Christmas and Happy New Year. Tell them you'll see them on April 1, 2012, when the Baltimore Farmers' Market and Bazaar begins its 35th season. The market, in case you've never been, is under the Jones Falls Expressway at the corner of Holliday and Saratoga streets.
Sunday is National Roast Suckling Pig Day, but you knew that. Wit & Wisdom, the everyday tavern at the Four Seasons Hotel Baltimore, is presenting a four-course dinner in celebration of our pink friends. The main course is spit-roasted sucking pig from Pipe Dreams Farm, served with spinach, country bread apple and pork jus. Dessert, which sounds awesome, is caramelized Vidalia ice cream topped with bacon caramel. The $49 pork menu is being offered in addition to Wit & Wisdom's regular menu.