(Okay, okay, we're sorry; twice in one week is a bit much)
But seriously, you ever see one of these babies? A Chinese roasting box for a whole suckling pig? You If you're having a big summer party, you might, just might, be tempted to try this for yourself. But why, when you can get a pro to do it for you?
The pro here is Dalis Chea, executive chef at the vast and gorgeous event space Herban Feast in SoDo. For the past several weeks, Chea's been roasting pigs every Tuesday night at his other place, Fresh Bistro in West Seattle, using his spiffy new roasting box . Now he's taking his show on the road.
Four flavors from four distinct cultures (see below). They'll roast the pig wherever you're having the party, pair it with sides, serve it buffet style. Minimum of 50 guests, $18 a head.
And where o where to hold this pig-blowout? We asked Herban Fest's owner, BJ Duft for suggestions. "Some of the area’s best outdoor venues are Fall City Farms, The Fields at Willie Green’s, Golden Garden’s Bath House, or our own courtyard at Sodo Park." Or pick your own venue, or stay home (assuming you've got a big enough back yard). To book, call 206.932.4717.
Here are the choices:
Classic Luau: For sun-seeking, beach-loving traditionalists. Smoked pork served with macaroni salad, Spam, musubi, braised cabbage, and tropical fruit salad.
Southern Swine: Looking for a Texas-inspired taste? This pig is dry-rubbed and glazed with barbeque and hot sauce. Accompaniments include hush puppies, baked beans, collard greens, grilled corn, sweet pepper coleslaw and not-to-be-forgotten Texas Toast.
Oaxacan: Swine south-of-the-border style with an ancho-rubbed pig served alongside a selection of salsas, refried beans, Mexican rice, tortillas, and sopes.
Southeast Asian: Based on classic Vietnamese dishes, this feast features lemongrass and garlic-rubbed pork served with nuoc cham dipping sauce and sweet Thai chili sauce, green mango salad, banh xeo crepes, sticky rice, Thai curry potatoes, and garlic green beans.
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