The Eat+Drink Supper Club PIG ROAST!!!

What an amazing dinner this past Saturday with Chef Jocelyn Guest and her team roasting up a whole pig for us!  If you weren’t there, you missed a hell of a night - great friends, amazing food and delicious wines.  Eat+Drink’s THIRD Supper Club was a stellar hit.  

Lucky diners took away the Salt Block Cookbook from The Meadow, the Rock and Vine book, Wine to Water books and TWO Bespoke Post boxes all about barbecue.  Don’t forget the special 15% discount code at Bespoke Post - EATDRINK if you plan on signing up!

Keep an eye out for the next Supper Club posting this week!!

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!  

The Eat+Drink Supper Club

A Curated Experience with Chef Jocelyn Guest

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

http://media.mtvnservices.com/embed/mgid:cms:video:colbertnation.com:424813

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The Best Pig?

I posted a New York Times article a week or so ago about Carl Edgar Blake and his quest to make the perfect pig.  He matched a Russian wild boar with a Chinese pig that he had read about on the interwebs - in 1821 King Wilhelm from Germany bred these two pigs and started winning contests with what was called a Swabian Hall pig.  Now Carl is winning awards all over the country with his Iowan Swabian Hall pig.  

Stephen Colbert holds an Iowan Swabian Hall piglet while eating prosciutto.  Hysterical.

(Source: http://media.mtvnservices.com/)

eatplusdrink:

I love this New York Times article about a man trying to breed the most amazing pig (read pork and BACON) that will rival all other pigs bred here in the U.S.

An Iowa Farmer’s Quest for No Ordinary Pig (New York Times)

IONIA, Iowa — There once was a young boy who built motorcycles with his father, raised pigs for Iowa county fairs and eventually fell in love with computers when his fingers first tapped on a Teletype portal in middle school. He would write programs to help with eighth-grade algebra and use ASCII code to create images resembling Playboy centerfolds.  

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