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Jul 20, 2010 1 min read

Ready to Go to Hog Heaven?

Ready to Go to Hog Heaven?
Flickr photo from Look.
Table of Contents

Get ready to put your piggy nose on, because THE PASTA SHOP’S annual Hog Heaven III is coming up on Saturday July 31st. Artisanal and sustainable pork will be featured in educational demos, tastings, book signings, and patio grilling. Producers, chefs, and authors will answer questions with shoppers as they taste a variety of salumi, the Pasta Shop’s housemade sausages, goat cheese and bacon ravioli, and chocolate bacon truffles. The tastings start at 1pm, and here’s the lineup of educational demos:

1:30pm: Scott Brennan, Café Rouge lead butcher, will demo bratwurst sausage-making and discuss ingredient sourcing and cooking techniques. On the patio, Café Rouge will be offering fresh-off-the-grill housemade hot dogs.

2:15pm: Ari Weinzweig will discuss his new book, Zingerman’s Guide to Better Bacon, and why he believes bacon is to the United States as olive oil is to Italy.

2:30pm: Pasta Shop executive chef Scott Miller will demo stuffed pork loin and discuss quality ingredients, handling, and cooking, while pulled pork sandwiches will be available for purchase on the patio.

You’ll also be able to hang out with authors Ari Weinzweig, along with Victoria Wise, author of Sausage: Recipes for Making and Cooking with Homemade Sausage, from 1pm-3pm. And the best part: the entire event is free, except for purchases.

The porky event continues throughout the evening next door at CAFÉ ROUGE with Ari Weinzweig and recipes from Zingerman’s Guide to Better Bacon; the evening menu will be featuring a Llano Seco whole hog that will be roasted Cuban-style.

Flickr photo from Look.

Event Info

           Saturday Jul 31, 2010 1pm–4pm The Pasta Shop–4th Street Market Plaza 1786 Fourth St., Berkeley 510-250-6004

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