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Tender Greens and Ford's Filling Station go hog wild with whole-animal roasts for spring

April 9, 2011 | 11:29 am

Something about spring makes people want to, well, roast an entire animal and feed it to people. Maybe because the change of season makes people hungry.

Two new roasts have popped up on my radar, both within a week of one another.

The first is a whole-hog feast with live reggae music at Ford's Filling Station. The celebration takes place April 20 from 5:30 to 10 p.m. The cost is $35 for the dinner and two Red Stripe beers.

The pig itself will be smoked with Jamaican flavors (julienned jicama, carrots, scallions and mango, cilantro, house-made barbecue sauce) and served with scallion tortillas, roasted corn salad, avocado, mango, papaya, roasted peppers with cilantro lime dressing, fried plantains, and mini key lime pie cupcakes. There will also be happy hour specials at the bar and on the front patio.

Ford's Filling Station, 9531 Culver Blvd., Culver City. (310) 202-1470; www.fordsfillingstation.net

Meanwhile Tender Greens is launching an ongoing series of beer garden events featuring whole-animal roasts and guest breweries. These casual gatherings, organized by chef Eric Hulme, who is a dedicated home brewer, will take place on the back patio of the Hollywood restaurant on the last Sunday of every month.

The first roast kicks off on Easter Sunday from 5 to 9 p.m. and features beer from the Tustin Brewing Company as well as a whole lamb roasted in the restaurant’s caja china, which is a Cuban roasting box. The lamb will be served with an assortment of sauces and sides, as well as dessert. The cost for food and beer is $35. Reservations are required. To reserve a spot, email Heidi@tendergreensfood.com

Tender Greens, Hollywood Patio, 6290 Sunset Blvd., Hollywood. (323) 382-0380; www.tendergreensfood.com.


April showers bring spring cocktails

Oh. My. Darling. The butterscotch brownies at Clementine.

Five Guys Vs. In-N-Out

--Jessica Gelt

Photo: Chef Ben Ford at his restaurant Ford's Filling Station. Credit: Annie Wells / Los Angeles Times