Pig Out on Pig
It will be pig and more pig at Sent Sovi’s fifth anniversary Open House, noon to 3 p.m. April 20. Chef-proprieter Josiah Slone will be roasting a whole pig in a Caja China box. It’s a sight to see, and a treat for the taste buds with its ultra crisp skin and super moist flesh.
Slone will be pouring his special sangria, too. Best yet, it’s all free — his generous way of saying thanks to all who have supported him and his Saratoga restaurant.
“Caja China box” is redundant. Caja China is all that is sufficient.
Did anyone go to this event? I couldn’t make it, but am curious about what I missed.
Photo of the pig here:
http://bp3.blogger.com/_CEzxbL9tCHM/SBuGPS19ABI/AAAAAAAAAA8/NkCadqmbO5s/s1600/photo-789225.jpg
– Josiah Slone
Sent Sovi
Darn! For some reason, I’m having trouble with that link. Josiah, can you double-check that URL, as I know I’m not the only one who wants to see that pig. Thank you!
I just checked with Chef Josiah, and he says if you click this link, http://sentsovi.blogspot.com/, you will see a photo of a Duroc hog that’s the same breed as the one he roasted at Sent Sovi’s fifth anniversary party.
Just FYI…La Caja China just released a cookbook, “La Caja China Cooking”
– http://www.lacajachina.com/ProductDetails.asp?ProductCode=LCC-A145