10 TICKETS LEFT! – CLICK HERE to RESERVE NOW
Tomorrow, Wednesday, September 12th we’re firing up the ole BBQ-PIT buried in the Carpe Vino garden for the fourth installment of our “Open-Pit” series. Chef Eric Alexander has had this 90 lb Sinclair Family Farm hog brining in mixture of water, salt, citrus, garlic and herbs (thyme, rosemary, bay leaves) for over 24 hours. Due to the massive size of this hog, Pitmaster Spencer Smith had to extend our cinder-block pit by an extra three feet! Smith will be pulling an all-nighter as this HOG will be laid on the grates around midnight for (roughly) 14 hours of smoking. TO RESERVE your tickets now for this Italian inspired-meets American South masterpiece of a menu….click here!
There are ONLY 10 TICKETS left for this family-style, three-course “WHOLE HOG FEAST,” which will start at 6pm. sell for $85 each, which include dinner, tax and gratuity. We have sold several single tickets, so even if you are solo…join us!!! Carpe Vino will be closed to the public, with full attention & service reserved for the “WHOLE HOG FEAST.” Guests will be able to purchase preselected wines/spirits by-the-glass or any bottle from the CV wine list. Onto the menu:
Staying local, we are sourcing this naturally grown, pasture raised hog from “Sinclair Family Farm” located in Penryn. A predator friendly farm (use guardian dogs), Sinclair has been operating over 20+ years raising lamb, goat, pork, chicken, rabbit and cattle for our community. Being pasture raised allows these animals to grow at their natural pace while grazing on their natural diets. Though not certified organic, Sinclair livestock & chickens are not subject to antibiotics or hormones.