Come join BIGA as we celebrate two wonderful years in business with our second annual Hog Roast!
Kicking off San Diego's Farm to Fork Week, this celebration is not only about sharing delicious, handcrafted food with our friends and family, but also about recognizing the people who work so hard to cultivate the incredibly flavorful and organic fruits, vegetables, meats and seafood that go into each of our recipes. Some of these dedicated farmers will spend the afternoon with us and give us some insight into their arduous daily operations – and as the food comes out of our BIGA kitchen and woodfired ovens, you'll undoubtedly notice and thoroughly enjoy the unparalleled taste of true organic, slow foods.
Chef de Cuisine, Chris Osborne, will be at the helm of this operation, assisted by highly acclaimed Guest Chefs DJ Tangalin from Bivouac Ciderworks and Craig Jimenez from Supernatural Sandwiches and Nom Nom Bento. Each of these chefs has a deep respect and appreciation for organic products, and has truly mastered their preparation, so this particular event also gives him the opportunity to let those freshest, most local ingredients shine in each of the dishes that will be presented. As an added bonus, Chef Chris will also reveal and prepare some new menu items that will officially roll out at BIGA in the days following the event.
Similar to last year, we will have a local craft brewery take over all of our taps. This year, the one and only Modern Times will be providing the beer! They will also share some rare beers that will only be available at this event…
Cost per ticket is $45 if purchased on or before January 12 and $50 at the door. Each ticket includes food and one drink. Additional beer will be $3 each and additional wine will be $4 each.
Join us for dinner during the week before the event for special dish releases and secret anniversary celebrations!
Learn more about Farm to Fork San Diego at farmtoforksd.com.
Contact [email protected]
for further information.