Friday, December 12, 2008

Whole Suckling Pigs and Foodbloggers at Ford's

Two whole suckling pigs and a bunch of foodbloggers.
I'm probably the last of the foodbloggers to write my report up, but at least most of you would've read it on everyone else's blog!

Sometime ago, right after all of us drooled over the Los Angeles Bizarre Foods episode where Andrew Zimmern eats suckling pig at Ford's Filling Station in Culver City, Fooddigger invited some of us foodbloggers for that very same meal at Ford's!!
LA&OC Foodie, iNOMthings, Teenage Glutster, Mattatouille, Matt from Diglounge, Food Destination, KevinEats and Tastespotting were all there, along with our hosts from Fooddigger.Link
Chef Ben Ford personally came bearing our platter of suckling porky goodness - head and all - which have been prepared for the past two days, just for us (feeling special!).
The platter consisted of different preparations including porchetta, confit of pork shoulder, pork loin, etc ...
(photo courtesy of Mattatouille)
The head is not there just to scare you - you're supposed to eat the cheeks which are supposed to be the best part of the pig :)

We also had a variety of side dishes including brussel sprouts with bacon and cavalo nero (kale):
Another side was the kabocha squash risotto:
The other side was roasted carrots with pomegranates.

I didn't think the sides worked too well with the main entree. Both the risotto and the brussel sprouts were pretty good individually, but very heavy, and so were the other vegetables. Too heavy to accompany an already-heavy suckling pig dinner! That was why my favorite were actually the pomegranate ...

Since we were eating whole suckling pigs, we of course had to have some offals (or close to it!).
One was the tongue salad with crispy pig's ears
This was one of the highlights of the meal for me. Loved the crispy pig's ears and the texture of the tongue. Having the salad was a nice refreshing change from all the ... well, pork.

As far as "offals" go we didn't stop there. We also had deep fried PIG'S EYES.
There were only 6 eyes (4 + a couple extra he took from other piggies), so we had to share .... All I can say was that the texture was ... interesting :)

For desserts each section of the table shared two desserts:
1. Hawaiian bread pudding with vanilla bean ice cream
Moist and refreshing - the sourness of the kumquats and the fruitiness of the bread pudding itself was great after this heavy meal!

2. Chocolate Walnut Torte
The chocolate torte is unfortunately a little dry. Despite my completely biased preference for chocolate, I have to say the hawaiian bread pudding wins hands down that night.

Somehow I ended up with half of the leftovers. The pork loin made for great lunch/dinner along with the pork confit sandwich :P
This was a very special treat, since chef Ford does not normally make this unless by special request, and we all had a blast! Dining with other foodbloggers is a completely different experience - thanks to Fooddigger for getting us together for this special


Ford's Filling Station

9531 Culver Blvd
Culver City, CA 90232
Phone: (310) 202-1470
http://www.fordsfillingstation.net/

Ford's Filling Station on Urbanspoon

6 comments:

Aaron

I was wondering what you did with the leftovers. Did you bring home any pulled pork to make a sandwich?

burumun

Yup, I did take home the pulled pork for sandwiches.
Although I never did finish it ...
I finished the loin but there was too much pulled pork >_<
(after 3rd day I really didn't want anymore pork)

Gastronomer

NICE! Holla at me the next time there's a blogger meet up. I wanna play ;-)

http://gastronomyblog.com/

Thumbbook

That looks delicious! Especially when it's shared with great company! Looks like everyone had a blast :)

Food, she thought.

What he does with veggies turns me on.

kevinEats

What you do with veggies turns me on.

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