Fancy a bit of bacon? How about a whole lot of porky treats, prepared by some of O.C.’s best chefs? Sunday afternoon, the third annual PigOut, our local porkapalooza, is coming to California Scenario, the Isamu Noguchi park and sculpture garden near South Coast Plaza. Tix start at $75 for the 3-to-7-p.m. event, which includes tastes of all dishes plus drinks coordinated by O.C. craft-cocktail czarina Gabrielle Dion, owner of The Mixing Glass. Some proceeds go to Inspire Artistic Minds, the nonprofit founded by Bobby Navarro of 100Eats.com to support culinary endeavors.
Amar Santana of Broadway in Laguna Beach will be cooking with a very special ingredient: a heritage Duroc pig from Iowa that’s been raised on a diet of Templeton rye mash, by-product of whiskey-making. Part of the Templeton Rye Pork Project, it’s the only one of just 25 pigs in the project coming to O.C. Will the spent mash affect the pork’s flavor? You’ll have to taste and decide for yourself.
Santana has a couple of dishes already planned—including a delicious-sounding pork-foie gras meatball with parsnip purée and “everything bagel” seasoning. The chef says since the food is not for sale the California ban on the goose liver product isn’t a factor. He also plans to dry-rub and overnight-smoke pig parts before offering an ultra-luxurious version of pulled pork, with a sugary, vinegary, Carolina-style sauce. And don’t be surprised if there’s another dish he develops after taking delivery of the pig this week.
Along with more than a dozen local chefs’ dishes, there’ll be demonstrations from chef Nathaniel Nguyen of The Prince and Pantry, and Michael Puglisi, whose Electric City Butcher is opening soon at Santa Ana’s 4th Street Market.