Pig Roast for California Wildfire Victims

The Buffalo Jump

The Buffalo Jump is hosting a collaborative pig roast and taco bar at Coonamessett Farm on Saturday, November 11th. Starting at 2:00pm, chefs Dan Amighi from Café du Pays (recently named Boston Magazine‘s Best New Restaurant 2017) Claudette Zepeda-Wilkins (a two-time Top Chef contestant) and Marc Swierkowski from Ella’s Wood Burning Oven will join host chef Brandon Baltzley and Laura Higgins-Baltzley in preparing two special dishes to share. Come meet the chefs and support a good cause: the Sonoma County Resilience Fund. It’s BYOB, and bring your own coat — cause it’ll be chilly (though they’ll have heaters and a bonfire through sundown). Proceeds will go to those impacted by the devastating wildfires that swept through California in October. Tickets are $45.00 for adults and $10.00 for children; reserve by calling 508.361.2361.

Ham and Apple Eclair
Chef Dan Amighi

Pork Cheek Terrine, Ember Roasted Cabbage & Asian Pear Kraut, Caraway Mustard Yogurt, Huacatay
Chef Marc Swierkowski

Pork and Acorn Crepinette with Black Truffle
Chef Brandon Baltzley

Black Pudding Tart with Apple and Chestnut
Chef Dan Amighi

Pork Belly with Watermelon and Yuzu
Chef Brandon Baltzley 

Chileatole with Smoked Jowl and Black Bean Chochoyotes
Chef Claudette Zepeda-Wilkins

Ha Sikil Pak with Crispy Sweet Potatoes
Chef Claudette Zepeda-Wilkins

Savoy Cabbage Wrapped Pork Boudin with Cranberry and Preserved Tomatoes
Chef Laura Higgins-Baltzley

Pork Braciole, Gnocchi Alla Romana, Calaminth, Caciocavallo
Chef Marc Swierkowski

Pork Fat Baked Apple with Dried Clam and Chicharron
Chef Laura Higgins-Baltzley

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