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Daily Dish

Sunday pig supper at Eveleigh

By Betty HallockDeputy Food Editor 
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Here’s another opportunity to learn what to do with a whole pig. Eveleigh‘s monthly Sunday Supper series heads into its second installment, this one with a Devils Gulch Ranch suckling pig to be prepared by chef Jordan Toft.

The West Hollywood restaurant’s monthly dinners feature seasonal ingredients and a 30-minute ‘class’ followed by a family-style supper. Themes include butchery demos, wine tastings and mixology sessions, to showcases of alternative cooking techniques. Barman David Kupchinsky creates cocktail pairings to go with the menu.

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On Sunday you might expect charcuterie such as head cheese, pork liver terrine and sausages; roasted pork shoulder; and rolled porchetta. Along with Devils Gulch Ranch asparagus, bitter greens and puntarelle. Throw in a raw milk latte cotto with sprouted almond and oro blanco ice.

Sunday, 5 to 8 p.m. $75 per person; advance purchase required.

8752 W. Sunset Blvd., West Hollywood, (424) 239-1630, www.theeveleigh.com.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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