This Friday, October 11th, eight of San Diego's top chefs will join forces at the historic La Valencia Hotel for a hog wild event unlike any other. The inaugural Heavenly Hog Fall Pig Out will feature eight courses of porky goodness, as each of the eight chefs blindly selected a part of the pig to feature in his dish, ensuring nothing goes to waste. And if eight courses of swine weren't enough, each dish will be paired with a boozy beverage of the chef's choosing, enabling each chef to fully craft the experience for their course.
Originally set to be held at the Handlery Hotel, this event has since been moved to The Pink Lady. In addition to location, the line up of chefs has changed a bit, as Chef Anthony Sinsay, now at Herringbone Los Angeles, and Chef Tommy Fraioli of Sea Rocket Bistro were to participate, but have since been substituted.
|Chef Matt Richman's pig head |
porchetta is underway!
"The Heavenly Hog Pig Out was too great of an event to let it not take place," explained La Valencia Executive Chef Daniel Barron. "We're very excited to be able to host it. Although only a small event, this will go down as one of the coolest of the year."
purchased online). The pairings will be stunning. The garden at the picturesque La Valencia will be enchanting, and the night will truly be one of a kind.
La Valencia Hotel is located at 1132 Prospect Street in La Jolla. For more information, visit the event page at lavalencia.com/events/the-heavenly-hog-fall-pig-out, and check out the full menu below (subject to change).
Trotter And Shank Tater Tots
2nd Course - Shoulder
Seared Diver Scallop With Smoke Roasted Shredded Pork, Tasso Risotto, And Pea Puree.
The Handlery Hotel
3rd Course - Whats Left
Whole Animal Plate
La Valencia Hotel
4th Course - Head
Porchetta Di Testa With The Pigs Head. With A Salad Of Roquette, Local Radishes, Citrus, Pickled Fennel, Pistachios.
5th Course - Ribs
Orange-Fennel Pork Rib Confit
Purple Mustard,Smoked Potato Puree
Roasted Brussel Sprout, Cipollini Onions, Chanterelle Stone Mustard Jus
6th Course - Belly
48hour Pork Belly/Crispy Black Pudding/Brûlée Quail Egg/Smoked Tomato Gel.
7th Course - Loin
Loin/ Sweet Potato/ Acid
Sea And Smoke
La Valencia Culinary Team
Dessert - Fat And Skin
Mezcal Cake / Lardo Gelato / Candied Smoked Skin / Chicharron Brittle Paired With Mezcal
Carnitas Snack Shack