Cecelia Di Mino 8:38 p.m., March 31
Pig Out at SummerSalt
All-you-can-eat Pig Roast at Saltbox's fourth story rooftop lounge includes beer, spiked punch, and live tunes to boot.
One of my fond childhood memories was of watching a pig being roasted on a spit over a big fiery hole in the ground at a family friend's Fourth of July bash and then, or course, eating the crispy pig skin.
If this brings a pork lover's tear to your eye, you might want to head over to the all-you-can-eat Pig Out Pig Roast event on Sunday, April 7 at Hotel Palomar's SummerSalt Rooftop Pool & Lounge (1047 5th Avenue, 4th Floor) from 1 p.m. - 5 p.m.
Saltbox chef Simon Dolinky will rub five locally-sourced pigs with his Serious Pig Rub the night before, and then roast them all over an open fire on a spit.
One of these pigs will be roasting during the event, out in the open and in all of it's swine-like glory, for all to bear witness.
Also during the event, Chef Simon will carve from the roasted pig, providing attendees with wondrous plates of pork morsels accompanied by sides like greens and biscuits.
Pre-prepared pork tacos and sliders will also be available to grub down on, seriously turning up the how-many-different-types-of-prepared-pork-delights-can-one-eat-in-one-sitting quotient.
Lady Dottie and the Diamonds will help everyone dance off the pig fat from 2 p.m. - 5 p.m. with their rock- and soul-infected blues.
The punch will only be available at the door in the form of your one free drink, while the Blonde Ale can be bought later in the afternoon for a five-spot.
Saltbox's last roof-top event sold out, so it is recommended to buy tickets in advance (and to also save $10) even though some tickets will be held for day-of purchase at the door.
More like this:
- Best events in San Diego: July 25-31 — July 24, 2013
- San Diego Indie Craft Market stitches Queen Bee — June 21, 2013
- Three-Way Dinners' inaugural meal at Cusp — March 12, 2013
- Crawfish & Euphoria Brass Band highlighted at Saltbox and Local Habit — Feb. 8, 2013
- Carnitas' Snack Shack — Dec. 19, 2011