Zazu’s Pork Feast to Feature Two Heritage Pigs and a Brand New Breed
Chefs Duskie Estes and John Stewart, proprietors of the acclaimed Zazu Restaurant & Farm, will demonstrate their pork prowess in a special feast featuring two rare heritage pig breeds known as Mulefoot and Red Wattle, and the offspring of the two–possibly a brand-new breed–which they’ve christened the Black Wattle Mulefoot. The feast will take place at 6 P.M. on Sunday, March 3, 2013, and offers what may be the world’s first opportunity to compare three heritage breeds side-by-side on the same plate.
The Zazu chef-owners will demonstrate heritage pork’s unique flavors and versatility in a multi-course meal that includes the kinds of original dishes that earned the couple the sobriquet “king and queen of porc” at the 2011 Aspen Food & Wine Classic. In a competition grandly titled the COCHON555, but more familiarly known as the “Olympics of Pork,” Estes and Stewart earned top honors with a Red Wattle that was finished on a diet of walnuts. This rare heritage pig is named for its red skin and two small appendages dangling below its cheeks. Estes and Stewart now raise the endangered breed on their Forestville farm.
A second breed, known as the Mulefoot, is also endangered and on the American Livestock Breed Conservancy’s critical list because its global population numbers fewer than 1,000 animals. It also took top honors at the COCHON555 cook-off, and will feature prominently in the March 3 feast.
When Stewart and Estes enabled these two rare breeds to interact on their farm, the result was a possibly unique combination which they dubbed Black Wattle Mulefoot.
clove + orange coppa di testa
ham + biscuit sliders, Guinness mustard
roadhouse pimento cheese + grissini
three bellies “under a brick”
hoisin glaze, pickled mustard greens + mushrooms, star anise sticky rice
three shoulders “roasted in hay”
gigante beans, duck fat bread crumb, green peppercorn salsa verde
three loins “with sticks”
backyard rosemary roasted spuds, fig anchoiade
chicharron peanut butter cups, bacon caramel popcorn, porkeos
Each course will be paired with locally produced wines from Sanglier Winery, including the Sanglier Chardonnay, Sonoma Coast 2010 and the Sanglier Rouge du Tusque, Red Rhone Blend, 2009.
The cost for the event is $93 per person, which includes food and wine. Gratuity and tax are not included. Reservations may be made by calling 707.523.4814.