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