It's baaaaaaaaaaaaack. Back bacon. Bacon lardons. Roasted hogs. You name it, someone will likely cook it up using a piggy. It's on like a perfectly poached egg atop. . . just about anything.
The premise remains the same: x (number of barkeeps) + y (number of chefs) = z (a swell time, with a poke of indigestion.) And heat. Man, was there heat. One thing that's changed is the spot. This year, you'll find Pig Out 2.0 at California Scenario in Costa Mesa. That's near Bristol and Anton, or behind Maestro's Steakhouse. Or, if you're local, it's known as The Noguchi Museum.
Their not-quite-firmed-up list includes chefs from Little Sparrow Cafe, The Cannery, Arc Kitchen and Bar, The Cheese Shop (a welcome treat last year), Hopscotch, SideDoor, The Attic, Pizzeria Mozza, Juliette's Kitchen and Bar, and Broadway by Amar Santana.
Participating beverage specialists include individuals from Napa Rose, 320 Main, SideDoor, Arc Kitchen and Bar, Broadway by Amar Santana, The Playground and Juliette's Kitchen and Bar. Boozy raffles and silent auctions will raise funds for Inspire Artistic Minds. What else is left to know?
Pig Out is coming up quick–Sunday, August 25, to be exact. Time is 3 – 7 p.m. Admission starts at $75, with tickets available on event day (but subject to higher prices). Parking and unlimited bites are included in the cost. Tickets and more information can be found at 100eats.com. Check out our recap of last year's inaugural event here. We'll be packing a flask of Fernet for this one.
A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.