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I’ve gotten to know Peter McNee, the chef-owner of Convivo , quite well over the years, and his cooking — whether for white-table cloth affairs, crowded festivals, backpacking trips, or remote island adventures — never ceases to surprise and satisfy.
But even I was taken a bit aback last year when attending Convivo’s second annual “Nose to Tail” dinner , for which McNee butchered a boar into 10 wildly distinct dishes. There was “boar-tadella,” boar’s head agnolotti, and a creamy, chocolate-meets-pig blood treat called sanguinaccio, among other standouts, all paired with Samsara wines. (I missed the original incarnation in 2024 , though I heard the Stolpman pairings were also lights out.)
