OPPR - Other People’s Pig Roast
Look how ahead of the pack we are! Our Eat+Drink Supper Club pig roast has been set for weeks with Chef Jocelyn Guest from Lindy & Grundy fame. Private club 41 Ocean just announced their Memorial Day pig roast this Monday. I guess imitation is the best form of flattery.
Eat+Drink Supper Club - June 8th
Completely unbelievable but we are SOLD OUT in 4 days for Chef Jocelyn Guest’s Pig-Roast Menu. LOVE!
I can’t believe this but we’re actually almost SOLD OUT for this dinner! How AMAZING is that!
I’ve never been to a whole pig roast and I’m guessing you haven’t either. Now you have the chance to see it up close and personal and taste some of Napa’s premiere, small-batch wines paired with each course of all the pork you can eat.
Saturday, June 8th
7:00p Cocktails & 8:00p Dinner: $100
Chef Jocelyn Guest is an up and comer in the meat world with a position over at Lindy & Grundy - the all-organic, nose-to-tail butcher on Fairfax. If you haven’t visited yet, it’s a must see. Soon Jocelyn will have her own multi-night Supper Club with communal dining. Now’s your chance to experience her cooking BEFORE she becomes a hot shot!
I have 24 seats available for this June 8th dinner. $100 per person includes EVERYTHING (all beverages are complimentary), all you have to do is bring your hungry, thirsty self.
Menu
Starters
Deviled Eggs with Bacon Fat Mayo and Sriracha
Smoked Ham Hock & Jalapeno Cornbread Hush Puppies
Chicken & Waffle Bites
Main
Whole Roasted Hog
Micro-Greens Salad with Almonds, Apple, Dill
and Green Goddess Dressing
Blistered Asparagus
Biscuits
Dessert
Banana Cream Pudding Cake with Seasonal Fruit
Wine Pairings
Exclusively from Olabisi and Winemaker Ted Osborne
2010 Chardonnay Carneros - Ceja Vineyard
2010 Chardonnay Napa - Chappell Vineyard
2008 Chardonnay Mendocino - Double Top Secret
2007/2008 Petite Syrah - King Vineyard
2007/2008 Syrah - King Vineyard
Eat+Drink Supper Club!!
This past weekend was our 2nd (and 3rd) supper clubs. We had a preview dinner on Friday for 14 people and the big kahuna on Saturday with 30 people. What amazing nights!!! Chef Eric Nelson Brown’s 7-course sushi extravaganza with sake pairings was over the top. The people were delightful. The evening was crisp, clean and beautiful. What more could we want? Nothing, nothing at all.
We can’t wait for the next one - a whole pig roast - on June 8th with Chef Jocelyn Guest. Keep an eye out for the invite coming soon!!
