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
Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com
