I’m late to the table with my tale of the Friday Field Dinner from Bacon & Barrels at Saaloos & Sons July 18.
Local chefs Jeff Olsson of Buellton’s Industrial Eats and Jake O. Francis, pig farmer at Valley Piggery, combined their culinary talents to craft a meal I’ll not soon forgot. I can still taste the fried trotters (feet, if you — like me — are new to pig parts) and the crispy pig head.
The wines with the meal came from the hosting family, Saarloos & Sons. The event began with rosé, followed by sauvignon blanc, and then several red wines.
Here’s most of the menu (I left before dessert):
Charcuterie course: Prosciutto, country Ham, coppa, country pâté and cracklins with apricot mostarda, olives, cornichons, Momofuku pickles, fresh radishes, savory walnuts and baguette, lavash and breadsticks
Second course: Crispy pig head and fried trotters with aïoli and arugula salad, and pork-stuffed pork shanks with Finley Farms’ seasonal roasted vegetables
Third course: Roasted pork loin, sweet-tea brined, peach-rosemary glaze, Andouille sausage links with pretzel bread, mustard and beer-braised candy onions
Yes, one can see why Rundown on LA named Bacon & Barrels “The Coachella of Bacon,” and The Huffington Post “One of the Top 5 Festivals in California.”
This Saarloos & Sons’ weekend event was the second for Los Olivos; Holly Holliday, queen bee behind organizer/owner Create Promotions of San Luis Obispo, worked her magic and debuted another B&B in San Diego last May.
Thanks to my day job, I missed both Saturday and Sunday’s version of more bacon and more wine, beer and spirits, but nearly everyone else I know attended some part of both weekend days, and came away smiling.
Saturday included more than 75 food and libation booths staffed by chefs who packed their most imaginative and freshest bacon recipes to pair with artisan and craft barrel beverages such as bourbon, wine, beer and scotch, according to Create.
Eureka Santa Barbara, Ascendant Spirits Distillery and Sidecar of San Luis Obispo featured live mixology demonstrations.
Said Holliday: “I’m thrilled to once again host on the field and put out so many culinary and libation artists who all brought amazing offerings to the table, literally. It only further proves my claim that we have some of the best artists in the country right here in wine country.”
Sunday, VIP guests enjoyed the Bacon, Bellini, Bloodies Brunch, also at Saarloos & Sons Field. Chef Louise of Louise’s Kitchen Table prepared Sunday’s brunch.
About Create: Founded in 2011, the company features a team of event specialists dedicated to events that are community supported and community focused. Besides Bacon and Barrels San Diego and Los Olivos, events include Buellton Brew Fest, Winter Wonder SLO, and BubblyFest. Visit http://www.createpromotions.com, or call (805) 709-2221.
Copyright Central Coast Wine Press