Had a regular call me on my day off to request a whole roasted pig for his wife’s birthday. Mike Panza from Biagio came through with the guest of honor; Goose seasoned and smoked the pig, then we roasted ‘er off. Even though I have an iPhone 5, the picture came out blurry. Hm.
Those pomegranates and branches came from right outside our back door. To get that shine, I brushed the skin with some rendered pancetta fat, left over from crisping up lardons of pancetta that Andrew cured a few weeks ago. The fragrance coming off of that pig was unreal.
As I carved the pig, I anticipated tasting wines that the guests had brought with them . . . in this case, 1980 Zinfandel from a double magnum. They moved from that one to younger zins in smaller bottles, which is really the only way they could’ve gone, right?
I served the pig over creamly anson mills polenta and rapini all’arrabiatta with shelling beans with a slightly sweet/sour pork jus. They wiped it out and asked for more, but I had run out of the vegetables, so we made suckling pig sliders with house recipe barbecue sauce and peach coleslaw on griddled pain au lait buns. Now THAT’s a good pairing with zin.
Thanks to all for our great showing in the 2012 Zagat. Keep up the voting for solbar so we can make it to 27 next year.