three pig off
sunday, march 3, 6 pm
this dinner requires explanation and is not to be missed if you consider yourself a fan of pork! …
In 2011, we competed in a whole pig cooking contest called COCHON555, some call it the “Olympics of Pork”. Against all odds, we won 2 rounds to take the national title @ Aspen Food & Wine and become “the King & Queen of Porc”. We won with a rare, heritage pig called the red wattle raised by an amazing fellow named TC. The Red Wattles are red skinned with a useless dangling face appendage. I choose to think of them as earrings. TC finishes them on walnuts at his farm in Suisun Valley called Walnut Keep. We are now huge fans of this rancher and this breed of pig and have been raising them in our backyard. Some chefs adore another heritage breed called the Mulefoot, another winner at the Cochon555 events. It actually has a foot like a horse’s hoof instead of being cloven. Both the Mulefoot and the Red Wattle are on the Critical list of the American Livestock Breed Conservancy, meaning there is a global population under 1000. Both breeds are included in Slow Food’s Ark of Taste, a catalog of 200 foods in danger of extiction.
We asked our friend Amy of Grabish Farms, who raises Mulefoots if she could bring over her 500+ pound BOSS HOG for a 2 month visit with our girls. One late night, all night, we had 8 babies in the backyard, all with hoof and wattle and all black – the first and only Black Wattle Mulefoot that we know of. We asked TC to raise a Red Wattle, a Mulefoot, and a Black Wattle Mulefoot side by side with the same diet. And now is the time for the eating and comparing! Join us! It will be a lot of food and TC and Amy will be there to share stories and good times. And if that were not enough… wines from our dear friends at Sanglier Winery will be flowing. Owner and grower Glenn Alexander was one of our original Pig Investors in the Mangalitsa Project.

clove + orange coppa di testa
ham + biscuit sliders, guinness mustard
roadhouse pimento cheese + grissini
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three bellies “under a brick”
hoisin glaze, pickled mustard greens + mushrooms, star anise sticky rice
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three shoulders “roasted in hay”
gigante beans, duck fat bread crumb, green peppercorn salsa verde
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three loins “with sticks”
backyard rosemary roasted spuds, fig anchioade
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swine sweets
chicharrone peanut butter cups, bacon caramel popcorn, porkeos

Sanglier Chardonnay, Sonoma Coast 2010
Sanglier Rouge du Tusque, Red Rhone Blend, 2009

$93 for food + wine, gratuity + tax not included
call 707.523.4814 to book your spot now