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GREEN TEA CAKE with LARD, CRACKLINS, & MOCHI June 0f 2009 was the cruelest month, for there were some unbelievable dining events. The best of these, far and away, was Cochon 555. A friendly competition between 5 of the Bay Area’s best chefs, each of whom had [...] I would say I loved the haggis, which I did, but you can obviously see the subliminal messaging in the photo: the dark, heart-shaped pig innards thumping out from the yellow oats, yellower than a pirate’s teeth but just a bit less salty. Arrrg, it was good, matey. Haggis. Yes, haggis. Pork cotto, pastrami, tongue, rillette, mortadella, uh, did I miss anything? This was just a beautiful array of tastes, textures, and visual stun. The salumi and friends with their fatty, nutty, meaty spots looked like an Impressionist (or stipling) landscape. The giant platter looked even better than my plate, with each meat sliced and stacked. That’s my idea of cornucopia. “High on the Hog” BBQ pig roast at EPIC Roasthouse, Saturday June 27. A festival of pork dishes from EPIC Roasthouse Co-owner/Chef Jan Birnbaum, plus pinot noir pairings from 9 regional wine producers, including Iron Horse Vineyards & Hirsch Vineyards. Plus “Passion for Pinot” author Jordan McKay in the house for a book signing, and some stompin’ bluegrass from Nell Robinson & Red Level Band. Pig lovers rejoice, and go to The Fairmont this Sunday June 14 (5 to 8 pm) for a whole pig breakdown demo and snout-to-tail pig chef competition to promote awareness and raise support for local and national farms who breed heritage pigs. With over 350 pounds of pig tasties to dole out to you and your friends, lucky reader, be ready to enjoy yourself at this glorious pig-out. (See www.amusecochon.com for tickets.) |
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