Occasionally, and as a direct result of an OSHA investigation, the management of this blog unchains me and gives me a few hours of liberty; I like to spend it with a group of carnivores known as the Mad Meat Men.
A little while back, eight of us went in on an entire boar from Da-Le Ranch in Lake Elsinore, and it's time to make a little room in the freezer; we're having a boar feast this Sunday at 6 p.m. at Picnics Kitchen in Costa Mesa.
The menu's a little all over the place, because we all picked a dish we wanted to make. I've smoked some boar hocks and I'm going to be making a big pot of hardy (and hearty) greens with the smoked pork, Southern-style.
Michael Harris will be making a boar Scotch egg with persimmon chutney and a microgreen salad; Jason Coulston will be making a blue cheese and boar belly confit tart with green apple salad; David Kim is offering boar potstickers, boar-perilla tempura, and boar char siu bao; Anaïs Tangie (the Mad Meat Men's official manager) will take care of dessert with a persimmon pudding with honey-almond brittle and bacon bits. Carlos Salgado of Taco María hasn't made up his mind yet what he's cooking, but it'll either be pozole verde or chile verde.
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SHOW ME HOW
Julie Lim of OC Wine Mart will be offering a wine pairing; tickets for the whole shebang are $40 to sit in the front dining room, $50 to sit in the kitchen and mock us raucously. Wine pairing--one for each course--is an extra $20 (you must be 21, patati patata). Buy your tickets here. Get all the details at the event's Facebook page.
Picnics Kitchen is located at 435 E. 17th St. #7, Costa Mesa; (949) 478-4857; picnicskitchen.com.