High on the Hog 2012
Where: East Beach Picnic Area, Crissy Field, 603 Mason (at Halleck)
When: Sat., Sept. 15, 1-6 p.m.
Cost: $20 (purchase in advance via Eventbrite)
The rundown: Billed as "San Francisco's first whole hog BBQ competition," High on the Hog began four years ago as a private party for friends of East Coast transplants Mark Platosh, Bob Mayes, and Wyatt Nordstrom, who were disillusioned with fey California interpretations of hearty pork classics. The organizers now open the eating portion of the contest up to 200 members of the public with this BYOB event.
Three teams will take on three Balbas Farm hogs (75% Berkshire, 25% Duroc) that were raised on a diet of yams, squash, fruit, acorns, and walnuts. The chefs will explain to the crowd how they've prepared each one before serving them. Because they will utilize the entire animal, expect to learn about and appreciate a lot more than just bacon.
