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Wednesday, August 31, 2011

Pork, Pork, Pork, Pork, and More Pork at EPIC Roasthouse

Posted By on Wed, Aug 31, 2011 at 3:46 PM

  • EPIC Roasthouse

Is there anything better than bacon?

If your answer is "vegetables," stop here. (Laura Beck's weekly vegan digest is probably more up your alley.) If your answer, though, is "more bacon," contemplate this: an 8-dish meal of roast pork variations, including pulled pork sandwiches, homemade pork sausages, corn with bacon butter, molasses-honey spare pork ribs, maple ice cream with bacon brittle, and pickled pork tongue.

Whoops. Sorry for giving you a cardiac arrest. Hang on, though, because EPIC Roasthouse's third annual High on the Hog event comes with a Pinot Noir tasting, and red wine's supposed to be good for your heart, right?

EPIC Roasthouse's co-owner and executive Chef Jan Birnbaum has an incredible lineup of pig-featuring bites, but his featured dish will be slow-roasted fennel porchetta, a traditional Tuscan dish that he discovered during trips to Italy.

"In Tuscany when most of the wild pigs are taken it's also fennel season, so there are all these fennel fronds and seeds," says Birnbaum."We are going to wrap the pork loin and the pork belly together and in between will be all the parts of the fennel. We tie those two things up real tight, and roast them low and slow."

They are also roasting an entire pig on a spit, which comes from an Alamo farm. It'll be roasted until the pork is ready to melt off the bones, says Birnbaum.

He adds that they'll use everything, blood included. What's the blood going to be used for? "Blood sausage, of course!"

At $75 a person, this is no cheap event, but for unlimited pork and Pinot? It could be well worth it. Check your health concerns at the door -- this is going to be epic.

When: Saturday, Sept. 10, 1-4 p.m.

Where: Epic Roasthouse

Cost: $75 per person

Buy tickets here or call 369-9955.

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Caroline Chen


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