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It was the Great Porchetta Event!
Canvas Underground hosted its most recent supper club affair at our loft. We were so tuckered out after our non-stop renovation weekend, we did nothing but sit and smile when the team at Canvas Underground showed up with our first two dinner guests (the pigs!) and then began working their magic.
What is Porchetta?
Porchetta /por'ket:a/ (or sometimes "porketta") is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, and other herbs. For this event, it was stuffed with rosemary, sage and fresh Italian sausage - yum!
To cook the pig, Canvas Underground brought a traditional pig roasting box, otherwise known as la caja china, which lets the pig cook under a bed of hot coals. You can see this better in some of these stunning event photos taken by Brittany Piehl.
Each of the Canvas Underground events also features some kind of local art, music or dance...and this was no exception. Bread n' Butter, featuring Melissa Hudson Bell, Celine Alwyn and Hannah Schwadron kicked off the soiree with porchetta-inspired choreography. Check out their creative performance involving sprigs of rosemary, a bulb of fennel and more here.
Expert butcher and an original Italian-American, Enzo, showed the group how to debone a suckling pig (on our bowling alley floor table no less!), and diners feasted on porchetta alla romana, stuffed with fresh Italian sausage and greens over polenta.
If you're interested, here's the full menu:
Porchetta /por'ket:a/ (or sometimes "porketta") is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, and other herbs. For this event, it was stuffed with rosemary, sage and fresh Italian sausage - yum!
To cook the pig, Canvas Underground brought a traditional pig roasting box, otherwise known as la caja china, which lets the pig cook under a bed of hot coals. You can see this better in some of these stunning event photos taken by Brittany Piehl.
Each of the Canvas Underground events also features some kind of local art, music or dance...and this was no exception. Bread n' Butter, featuring Melissa Hudson Bell, Celine Alwyn and Hannah Schwadron kicked off the soiree with porchetta-inspired choreography. Check out their creative performance involving sprigs of rosemary, a bulb of fennel and more here.
Expert butcher and an original Italian-American, Enzo, showed the group how to debone a suckling pig (on our bowling alley floor table no less!), and diners feasted on porchetta alla romana, stuffed with fresh Italian sausage and greens over polenta.
If you're interested, here's the full menu:
Fresh Mozzarella Wrapped with Grilled Summer Squash, Roasted Heirloom
Tomatoes, Basil Vinaigrette
Smoked Garlic Soup with Gypsy Pepper Cream
Porchetta Marinated with Rosemary & Sage, Creamy Polenta, Slow Cooked Greens
Roasted Peaches & Nectarines, Chestnut Honey Ice Cream, Toasted Almond Biscotti
Chef Jackson and his team were amazing...and they left our place in perfect working order. We can't wait to invite them back!
Awesome pictures, it looks like an incredible night!
ReplyDeleteI don't eat pig, but this sounds amazing!
ReplyDeleteXo,
Elana
What a feast!
ReplyDeleteWe wished we still lived in San Francisco so we could have joined this fantabulous event!
ReplyDeleteCary and Jeff