Guests were encouraged to dress as English schoolboys pulled from a plane crash…
One of my fellow cooks from LRE catering invited me over to a pig roast he and some friends have done for the second year in a row now. The now annual event was inspired by Michael Pollan’s book, The Omnivore’s Dilemma, as a way to understand the nature of life and death that comes with eating meat, as well as striving to be able to eat locally bringing your food from farm to table. If you haven’t read the book, there’s a moment that I think most cooks, chefs, or anyone interested in food must meet the face of the animal one eats. I had this moment in China, but I’ll save that story for another time.
The 90 lb pig was picked up from Clark Summit Farm about 60 miles away in Tomales Bay. The spit roast was rented from C&M party company in Walnut Creek, though I think there will be more catering rental companies carrying spits and roasting pits as more and more people are going “whole hog” in the Bay Area.
About forty or fifty people showed up in the backyard of some kind folks in the Inner Mission and enjoyed a huge spread of roasted pork, fresh tortillas, salsas, potato salad, refried black beans, and white beans. Happy happy.
Personally, I’m still waiting to get my hands and taste buds on one of these Mangalitsas that just migrated from from Canada to Livermore. Yes, thus far, you can only taste pork raised in the Iberico fashion (finished on acorns) at French Laundry.
Anyways, onto the food pr0n. The pig was stuffed with garlic, thyme and oregano, perfuming the tender juicy meat…Great feast Kenny!
*My google mail sent me this link after my clicks and emails about the pig roast…gotta love google ads..
