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Suckling Pig, a la the South of France at Absinthe
Slow-roasted suckling pig (served avec Castellana stuffing and potato purée) is the main attraction at Absinthe Brasserie & Bar's special Southwest France-themed three-course prix fixe dinner specials he plans to run tonight, tomorrow and Saturday. The prix fixe, which is inspired by chef Adam Keough’s recent jaunt to that region, is steal of a meal at $55 per person, an additional $30 for wine pairings (also French, mai oui) and also includes his take on capellini with Dungeness crab with Meyer-lemon-truffle bouillon and a traditional gateau Basque (Thursday, Friday and Saturday, regular dinner hours, 398 Hayes St., 415-551-1590).
Citizen Band Pig Roast and Porkapalooza at Bloodhound
Citizen Band’s chef Chris Beerman will be taking over the bar at Bloodhound this Sunday for a pig roast party, dolling out the pork sliders, bacon beignets and mini spare ribs to the crowd. Here’s where it gets a bit crazy: we’re told he’ll be commandeering the pool table where he’ll be giving a whole pig butchery demo and when he’s done, the prime cuts will be available for purchase (Sunday, 1- 4 PM, 1145 Folsom St, $60 per person which food plus one specialty punch and one additional drink of choice, purchase online).
Citizen Band’s chef Chris Beerman will be taking over the bar at Bloodhound this Sunday for a pig roast party, dolling out the pork sliders, bacon beignets and mini spare ribs to the crowd. Here’s where it gets a bit crazy: we’re told he’ll be commandeering the pool table where he’ll be giving a whole pig butchery demo and when he’s done, the prime cuts will be available for purchase (Sunday, 1- 4 PM, 1145 Folsom St, $60 per person which food plus one specialty punch and one additional drink of choice, purchase online).
Green Eggs and Ham at Pig & Pie
Taping into two of San Francisco’s greatest obsessions, Pig & Pie, this Mission newbie serves pig-a-plenty, from bratwurst and porchetta sandwiches to banh mi and lardo burgers. And now Tablehopper reports that it has just added weekend brunch service includes the honorable green eggs and ham, scrambled eggs (tinted green from pureed arugula) served with ham and toast. The green eggs and ham is also being offered as a special on the weekday menu. Alas, the pies are pork-free (Weekend brunch, 10:30 AM- 2 PM, 2692 24th St, 415-401-8770).
Note: If you’re still looking to live high on the hog, we just got word that the High on the Hog barbecue competition being hosted by the SF Hogsters at Crissy Field this Saturday is already sold out.
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