It can be tough in the city for a pig, goat or occasional PETA member. There was a harmonic convergence of sorts during the weekend of 9/26 & 9/27. First off, Protein University rolled into Napa for their continuing series: Primal! A celebration of the magic that occurs when animal flesh meets fire. This event is open to the public and yours truly would have loved to attend, but as you'll soon see I was already booked. As the named suggests, Primal celebrates that primitive urge to consume charred flesh. Behold, from 2009 (watch for Chris Cosentino)
I WILL be in attendance next year. Check out my link to Protein University at the sidebar under "For Every Animal You Don't Eat, I'll Eat Three". You'll thank me.
So as mentioned, I was previously booked. Occurring that same weekend was the Handcar Regatta at the old Railroad Square in Santa Rosa. A very cool event with a "steam punk" theme which is best described as Sweeney Todd meets Mad Max. What made this a food event is that local foodblog Bite Club sponsored a demonstration booth that would feature such gems as how to make such tasty bits as paneer and watermelon kimchee. But the star attraction was Chef Roger of La Gare, who was booked to deconstruct a 60 lb pig. FYI, Chef Roger is probably the only Cordon Bleu trained chef in Sonoma County. Accompanying Chef Roger was his son, who obviously had done this sort of thing more than once and relished the limelight. Mrs. Gastrohound was on hand to document the event while I engaged Chef Roger with witty banter and well thought out queries. Our enthusiasm would be well rewarded. But 1st, Mrs. Gastrohound's photo blandishments:
The guest of honor.
The proud chef and his son.
Rib attack!
I must also mention it was easily in the high 90s that day, so it was not easy work. Yet, somehow me n the Mrs. managed to capture the attention of Chef Roger, particularly Mrs Gastrohound who easily snapped off about 40 pics, all the while embellishing her craft by uttering various "yummy sounds". It seemed at times that chef Roger was actually talking directly to us during the demo. Perhaps he was, for at the end, he neatly wrapped a a full rack of ribs in a towel and handed them to Mrs. Gastrohound. Naturally, we both assumed it was meant for someone behind us, but on turning around - no one was there. We were definitely in in awe and Chef Roger confirmed with a nod and a broad smile that the ribs were indeed meant for us and quickly called out for a container and ice so as to protect the meat from the hot afternoon.
Nice rack! Seriously, though it was Mrs. Gastrohound and her prodigious camera work that brought home the bacon this day... huzzah!
And wouldn't ya know, I just happened to have some of my Char-B-Q Rib Sauce on hand. This was possibly a very good omen a good omen as I had just turned in my entries in to the 2010 Sonoma Country Harvest Fair BBQ Sauce competition. By the following weekend, I'd know the results and hopefully have a winner in which to douse our pig. (Results coming up in my next post!)
Full disclosure: At the time of the event, Chef Roger was unaware that I host a food blog, so no favors were expected on our part. This was just one of those great days in a great place for those who love great food.
