Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Sunday pig supper at Eveleigh

April 26, 2012 |  2:15 pm

PigHere'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.

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. 


How to shuck an oyster

Make your own pretzels

Happy Wednesday cocktail special at Spare Room

-- Betty Hallock

Photo credit: Eveleigh.