Going Whole HogDecember 8, 2010 By: Nightclub and Bar Night Club and Bar Magazine
For the past 26 years, the clientele at La Jolla, Calif.’s Georges at the Cove have appreciated the culinary limbs on which Chef and Co-owner Trey Foshee is willing to climb. With Foshee’s latest menu addition, a whole suckling pig preparation that feeds eight to 10 people, Foshee has seen that support grow.
“We were doing a few specials a while back, and I had one entire pig leftover. So I had a few friends come in for a special dinner. I figured it was unique and put the option on the menu,” Foshee says. “We require that guests call a week in advance because we can’t have a whole pig laying around. At this time, we have sold four of them.”
Guests are seated and presented with the suckling pig, a seasonal salad and several seasonal sides for $600. Foshee has upped his profits even more, thanks to the pig’s versatility in pairing beverage options with the meal.
“This preparation lends itself well to multiple options. The flavors are subtle and work with a red wine like a nice Pinot Noir, bourbon neat, bourbon cocktails and multiple craft brews,” he says. “We use local farms and most of the beers we use are local. For this particular style dinner we have our servers suggest [one of] Stone brewing’s large-format bottles.”
The locally produced, 22-ounce beer, Foshee believes, is a near perfect complement to the locally sourced fresh pig, especially in a large group setting. For the holiday, he plans to serve a porchetta-styled preparation instead of the typical Christmas ham with warm cocktails to complement the meat dish.