A belated report, but since no one else has posted, I thought I would start the topic and I hope that my fellow Chowhounds who attended the dinner will join in to add more details, their own impressions and more photos.
First of all many thanks to our organizer, who arranged the dinner.
Sunday evening, at 5:30pm sharp we arrived at Incanto on Church Street in SF. Most of us were assembled outside when the restaurant opened its doors. We had the maximum of 17 people for the Dante Room at Incanto, which is a small alcove behind the main dining room. It affords privacy, but is not completely removed from the rest of the restaurant.
The menu was four courses:
Boccalone antipasto platters
Salad course: Choice of
Redleaf Little gems, herbs & ricotta salata
Rucola, radish, pecorino & lemon vinaigrette
Whole Roasted Pig
side dishes, young turnips with their greens with lemon and chili
Bloomsdale spinach, guanciale & shallots
Pig and side dishes were served family style for the table
Dessert: Choice of
Milk chocolate-caramel bonet & cocoa nib brittle
Tahitian vanilla cake, Albion strawberries & vanilla ice cream
Two wines were served. A Nebbiolo rosato with the starter courses and a Sangiovese with the main course. I did not note down the specific wines, but I am counting on other diners to supply that information. Both wines were very good and worked well with the courses.
As the pig was carved, We were first served the moist delicious meat and crispy skin. There was also a bread stuffing which was rich with the flavors of roast pig. Then later the offal parts were presented and passed around the table.
Our main server made the evening a delight, he was informative, entertaining, efficient and attentive to individual requests, even with the large group.
The chef who cooked our pig came to the dining room to talk about the cooking process and then carved it for us.
(I am sorry that I did not get the names here, can anyone else fill in?)
The food was delicious, as was the wine. The company was also great. Most of us had not been part of a chowdown before and it was a lot of fun to meet and talk with everyone.
Everyone received a take home bag with more porky goodness.
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