Tag Archives: roast pig

Feast

As many of you know, I occasionally gather with various friends to devour entire carcasses of animals. We call ourselves The Carcass Club. This latest “meating” went down at a joint aptly called Feast.

A buddy of mine, NYCFoodFomo, organized this as an Instagram influencer meal. It was on the house, given that we were going to glaze Instagram’s face with our “cam-shots” from this “pork-fest.”

I used “quotes” there so that you knew I was actually making a reference to something else besides food photos…

Anyway, here’s what you get at Feast, for just $75/pp:

First Courses

Flat bread with fried egg, smoked gouda, arugula and horseradish cream.

This was nice and crispy, and the arugula is even lightly dressed, which was very nice. This dish would make for a great breakfast, actually.

Brussels sprouts with lap cheong sausage, creme fraiche, grain mustard, dried cranberry and cider vinaigrette.

The sausage really works perfectly with the sprouts. Instead of the typical bacon, this swap for lap cheong was smart, because it has a similar meaty sweetness.

Second Courses

Suckling pig with gravy.

I was shocked at how well the flavor of their 24-hour brine penetrated the flesh of this 28lb pig. The meat really took on the peppercorn flavors. And one of their secrets is to use the whey byproduct from their homemade cheese making process as a tenderizer in that brine. So awesome.

They break the pig down for you and plate it into sections: head area, shoulder area, rib area, and ass/legs area. Apologies for not getting a shot of that stuff for you. It wasn’t super pretty, but it was pretty cool to see piles of meat and a pig skull.

Chicharrones with lime.

They also give you a bowl of the crispy fried skin, which some would say is the best part of the suckling pig.

Kabocha mac n’ cheese with gruyere and toasted pumpkin seed.

The sweetness of the pumpkin in this dish threw me off a bit. Perhaps I just needed to be in the Thanksgiving holiday zone to fully appreciate this one. Nonetheless, it was tasty.

Taro fries with miso aioli.

It’s always a challenge to get taro fries good and crispy. The sauce was excellent, but the fries themselves were more like mashed potato logs. Not a bad thing: just not crispy like a French fry.

Smoked mushrooms with a soy glaze.

These were fucking incredible. The smoke added such a great woodsy flavor to an already earthy and woodsy mushroom (oyster). This was my favorite item of the night.

Indochine ratatouille.

I’m generally not a huge fan of ratatouille, but this had some nice robust and savory flavors.

Dessert Course

Chef’s seasonal selection, which, during this visit, was a caramelized apple cobbler with cold maple whipped cream and pomegranate seeds. I think there was even some diced up zucchini mixed into this unique dessert.

That about does it. I highly recommend giving this feast a go. You’ll need a minimum of eight carnivores to take it down.

FEAST
102 3rd Ave
New York, NY 10003

Drums of the Pacific Luau

Drums of the Pacific Luau

The Hyatt in Kaanapali puts on a great show via Tihati Productions. This was a double whammy for my two big hobbies, other than writing: photography and eating.

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Dinner at the luau consisted of the following menu:

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As you can see, if you look closely, it says “Huli Huli Chicken!” I was really fucking excited for this, almost as much as the imu pit pork… but my boo-hooing started again when the sign at the buffet actually said teriyaki chicken. They must have went with teriyaki instead of Huli Huli that night. Oh well. I guess I’ll just have to make it myself.

We started with a shitload of all-you-can-drink items. Blue Hawaiians, Mai Tais, Beer, Pina Coladas, etc.

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Anyway, the performers had a nice little ceremony where they unearthed the pig from the imu pit. This is called kalua pork. The pig is roasted whole in a shallow pit in the ground. The pig is wrapped in banana leaves to keep in the moisture (steamed), and flavored with Hawaiian salts and spices. Since it is cooked directly on hot lava rock and charcoal, there is a really nice smoke flavor to the pig when it’s all done.

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I don’t think, however, that the pulled pork we had from the buffet line was from the same pig that was unearthed in the ceremony. First, it was ready too quickly (most of the buffet was already set up and covered prior to our arrival as well). Second, there was no skin or hot drippy fat to be seen. Most of the meat was on the dry side, though it did have a lot of flavor.

Here’s the buffet line:

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Here’s my plate, locked and loaded:

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The ahi poke was much better here than in Hana, by the way.

Dessert was pretty nice here too. There was macadamia nut fudge brownies, macadamia nut chocolate mousse, coconut custard, bread pudding, and pineapple upside down cake. All of it was really nicely done.

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The luau show itself was really fun and entertaining. Check out some of the pics below. There was even some crazy fire knife dancing!

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