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Thursday, July 15, 2010

Saturday: High on the Hog at Epic Roasthouse

Posted By on Thu, Jul 15, 2010 at 4:27 PM

click to enlarge Scene from last year's Epic roast. - MEATMEISTER/FLICKR
  • Meatmeister/Flickr
  • Scene from last year's Epic roast.
The ceremonial cooking of swine has reached near-Lord of the Flies ritualism in this town ― witness the annual High on the Hog party at Epic Roasthouse this Saturday. Exec chef Jan Birnbaum is overseeing a menu that preserves some pork parts while roasting others up fresh. In the first column: charcuterie of pork trotter terrine, capicola, and pickled pork tongue. In the second, fennel-scented porchetta and honey-molasses spareribs. Of course, no hog takedown is complete without a pork-fat-laced sweet course; Epic's offering maple ice cream cones with bacon brittle. Live music, and a range of luxe Pinot Noirs to make it sound extra good, even old-fashioned picnic games like horseshoes and a watermelon-eating contest. Just like Piggy, Ralph, and Samneric would've liked in Lord of the Flies.

High on the Hog: Swig, Swirl, and Swine

When: Sat., July 17, 1 p.m.

Where: Epic Roasthouse, 369 Embarcadero (at Folsom)

Cost: $95

Reservations: Call 369-9955

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