The first ever Bacon and Bourbon dinner at The Ryland Inn in Whitehouse Station, NJ featured a four course meal of porktastic cuisine paired with a selection of bourbons from Buffalo Trace Distillery. Chef Craig Polignano prepared some pork-based hors d’oeuvres to start the night, followed by a wedge salad with bacon lardons, a main course of roast suckling pig with collared greens and baked beans, and a dessert of warm brioche bread pudding with caramel bacon and apple ice cream!

The Ryland Inn is open for dinner six nights a week, and serves Sunday Brunch.