Unless you frequent Hawaiian luaus or regularly pop in on Croatian wedding feasts, opportunities to partake of whole, roasted pig are relatively rare. Yet until the end of November, Vancouver’s Boulevard Kitchen & Oyster Bar is hosting weekly Sunday night long table dinners featuring the ultimate carnivore treat: porchetta-style whole-roasted Sloping Hill Farm‘s pork on a platter. Served as part of an autumnal three-course meal by chef Alex Chen (butternut squash velouté and a divine apple tatin round it out), the roast comes with sides of whipped potatoes, cornbread, and vegetables, and boasts some of the crispest, salty golden crackling we have ever enjoyed. With optional beer or wine pairings per course, now is the time to go whole hog.
October 21, 2015