Pig Out 2.0

Foodbeast got a special invite this past weekend to attend a very porky event, Pig Out 2.0. We had the pleasure of trying multiple delicious pork dishes by 15 chefs from around Orange County, as well as some tasty cocktails. The 'pig centric social' was so fun that I forgot to take pictures of all the food (oops). Below are some pictures of cocktails that I found to be my favorite as well as some pig meets duck sliders, which I probably won't ever eat again. Not that I hate pork or anything, I'm just not that fond of it that much, especially duck. Don't get me wrong though, bacon and I are good friends. In fact, I had the pleasure of enjoying the company of bacon this morning with my eggs. He says 'hello'.

This little cocktail was prepared for me by Joseph Valdovinos of Little Sparrow in Santa Ana. It's called 'Pig & A Poke Punch' and it definitely delivers a jab with every sip. With Azunia Tequila, it's mixed with roasted hatch chile shrub, fresh lemon, honey and garnished with chicharron. One of my new favorites, recommended if you like spicy drinks. 

 cheers, with a pig & poke punch

cheers, with a pig & poke punch

 pork and duck sliders being prepared with some red chile and cabbage. 

pork and duck sliders being prepared with some red chile and cabbage. 

 refreshing and good for the digestive system, is it really a cocktail?

refreshing and good for the digestive system, is it really a cocktail?

 Brought to you by Harlow's, the 'San Juan Sassparillo' cocktail with candied tea leaves to bite before sipping. This cocktail contains Angel's Envy Bourbon, Hoja Santa cucumber tea, vanilla syrup, and fresh squeezed lemon. This drink was perfect to end the event with, refreshing and not too sweet. Taking a bite of the candied tea leave before sipping is essential. 

   Fernet Branca , a bitter, aromatic spirit from Italy; made with number of herbs and spices.   

 Fernet Branca, a bitter, aromatic spirit from Italy; made with number of herbs and spices.