We are counting down the hours and days until Sunday’s Anais+ Mad Meat Men feast at Picnics in Costa Mesa. Picture six men, six courses, and six wine pairings proudly served in large portions from 6 to 8 p.m. The main act is a pastured boar from Da-La Ranch that will be a key component in each course along with the freshest SoCo Farmers' Market ingredients.
Here’s a sneak peak of the menu: Chef Michael Harris’s boar Scotch egg with persimmon chutney and microgreen salad with a lime vinaigrette; Chef Dave Lieberman’s greens and hocks, with boar lard Southern biscuits; Chef Jason Coulston’s confit boar belly and cheese tart with green apple salad; Chef Carlos Salgado’s green posole or chile verde; David Kim’s boar potstickers, boar-perilla tempura and boar cha siu bao; and Anais Tangie’s persimmon pudding with a honey almond brittle topped with crispy bacon bits. The six wine pairings are by Julie Lim of OC Wine Mart.
Seating is limited to 34 people with tickets selling for $40 community table, $50 chef table, and add $20 for wine pairing.
Tickets to this epic feast are pre-paid only. Please follow this link to purchase tickets.
Picnics Kitchen is at 435 E 17th St. #7 in Costa Mesa.
Photo De-La Ranch boar courtesy Anne Watson Photography.
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