Piggy-centric Fusion dinners :: San Francisco

ByJanice Nieder

Maybe not quite on a par with the Grammy’s, but San Francisco’s 7×7 magazine recently announced their Eat & Drink awards (a.k.a the Piggies, since the winners receive their own bronze pig statuette.) The good news for Bay Area foodies is that seven of the award-winning restaurants will host pork-centric dinners on Monday nights throughout the month of February. You still have 5 left to make a pig of yourself at…just check out these scumptious sounding menus.

Participating restaurants: Ozumo, Delfina, La Folie, Slanted Door, Laïola, Nopa and Kokkari—check out some of the amazing pork concoctions below. Smoked bacon cocktails and more! Behold below, the dates and menus—call restaurants directly to reserve your table!

Monday, February 9 – Nopa, Delfina
Monday, February 16 – Kokkari
Monday, February 23 – La Folie, Slanted Door, Laïola, Ozumo

  • Kokkari
  • Meze
  • Bekri Meze: Taverna-style pork braised in red wine and spices
  • Pikti: Terrine of pig head and trotters
  • Spetsofaii: Traditional Greek pork sausage with tomato and peppers
  • Loukaniko Soutsouki: Blood sausage with leeks
  • Patsa Podi: Boiled pigs foot in broth with vinegar and chili flakes
  • Kirio/ Mains
  • Gourounopoulo (yes 5 o’s and 3 u’s): Combination Berkshire and Red Waddle pigs, rotisserie roasted
  • Hirino Kotsi: Confit pork shank with potato, tomato and zucchini
  • Gourounokefali: Roasted half pig head for four or more
  • Dessert
  • Ravani: Semolina cake with maple ice cream and bacon
  • Laïola
  • Marshall Farms honey-spiked chicharrons
  • Trotter confit salad with baby escarole, pink lady apples, migas and piggy vinaigrette
  • Pork belly & sardines with broccoli rapini and preserved meyer lemon
  • Braised pork cheeks with chickpeas and a fried farm egg
  • Slanted Door
  • Smoked bacon infused whiskey cocktail
  • Crispy pig ear with scallion andspicy pickled cucumber
  • Hot & sour braised trotter with wilted winter greens
  • Tea smoked belly with roasted red grapes
  • Pork wonton soup with five-spice braised pork cheek and cracklings
  • Mesquite-grilled loin chop with soy, maple and crispy leeks
  • Pork shoulder with ginger and spring onion, wrapped in banana leaf
  • Pork rib claypot with caramel, young coconut and quail egg
  • Fried bacon-caramel truffle with orange ice cream
  • Delfina
  • ANTIPASTI
  • Affetati of House-cured Salume:? Testa, Lardo, Salame Nostrano, Cacciatore, Cicciole and Pancetta
  • Monterey Bay Spot Prawns in Porchetta

PRIMI

  • Pappardelle and Pork Sugo
  • Risotto with Cabbage, Tomato and La Quercia Pork Sausage

SECONDI

  • Mixed Grill of Piggy: Liver Spiedino, Wild Boar Sausage, Rib Chop, Polenta and Aged Balsamico
  • Devils Gulch Porchetta with Winter Chicories Bread Salad

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Janice Nieder could be the love child of Indiana Jones and Julia Child. She was a specialty food consultant for 12 years in New York, with a client list that included Tavern on the Green, Dean & Deluca and Sign of the Dove. After being bitten by the travel bug, her culinary adventures took her to over 65 countries, where she shared a smoked monkey dinner with a generous Shuar Indian family deep in the Amazon Jungle; helped Ethiopian tribal woman bake injera bread on hot stones in 108 degree heat; and crashed a wedding feast in Pakistan, where she was wined and dined by over 200 men - and no women. Last year, she mistakenly bought camouflage clothes to participate in a week-long truffle hunting safari in Marche, Italy, never tiring of the decadently delicious fungi feasts.

To keep things in balance, Janice also enjoys writing about spas, fitness, local crafts and culture. Her articles have appeared in International Travel News, Runner's World, San Francisco Journal for Physicians, Slow Food USA, San Francisco Professional Food Society News, Business Women's Journal, Norway Post, Airline magazines and numerous websites. But her real passion is working with underdeveloped countries to protect their cultural identity by preserving their traditional foods and cooking methods. To this end, Janice has written numerous articles about her culinary discoveries, assisted local producers with bringing their products to market, and consulted with tourism and business leaders on developing and promoting local farmers markets, cooking classes, and culinary tours.

Janice has received San Francisco's Community Leadership Award of Excellence for her on-going work as the Volunteer Coordinator for C.H.E.F.S. ( Conquering Homelessness Through Employment in Food Service) a program she helped develop that provides culinary and job skill training for the homeless. She is also a leading member of the San Francisco Professional Food Society, Bay Area Travel Writers, and Slow Food.

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