|Tavolo and Ashmont Grill owner Chris Douglass takes the caja china for a test-drive.|
The event is marked by the recent arrival of a caja china, a charcoal-fueled cooking box (six feet long) to accommodate a whole animal, to the restaurant. Alves plans on sprucing up a brined pig from Brambly Farms in Norfolk for the occasion, and adding a few sides such as tiny stuffed peppers and pork-sausage stuffing with fennel. The day of, Alves will fire up the caja china with white-ashed charcoal briquettes and roast the pig for up to seven hours. Diners can go for the whole hog, so to speak, and order the special prix-fixe dinner, or order a la carte. The regular menu will also be available. But there’s just so much porchetta to go around, so reservations are in order (5-10 PM; $25 per person or a la carte; 617-822-1918).