Hog Wild Weekend

There is not much else that I can say about Hogs for the Cause that others have not already said. So instead of retelling the same stories, here are a few links to some great articles about Hogs:

• The Cause Helps the Nobles Family
• Gambit's Ian McNulty talks about Hogs
• The TP profiles Hogs competitors
• Eater NOLA interviews Rene and Becker
• My Recap on the History of Hogs

That should be more than enough literary encouragement to get your hog-lovin self out to City Pork tomorrow, but if not here is one last anecdote for motivation.

This past Wednesday night I embarked on an evening trot through City Park, with the specific purpose of checking out how City Pork was coming along.  Unbeknownst to me, the temporary fence was already up, so a full survey of the grounds was unlikely. But as luck would have it, Becker happened to be on the other side of the gate as I passed by, so he beckoned me inside.

"Wow" was my immediate reaction.

The sheer magnitude of the operation is mind-blowing considering the humble beginnings of Hogs only four years ago. In 2009, there were two 10x10 tents out at the fly. Tomorrow, there will be more than 80 tents for the competing teams, some as large as 40x40. In 2009, the music at Hogs was limited to Rene's iPod blaring "Wagon Wheel" on repeat for seven hours. Tomorrow, there will be two stages of live music for alternating sets such that good times keep on rolling strong all day long. In 2009, there was but one hog that Becker and Rene personally kept watch over the previous night at the Fly. Tonight, the Fatback Collective - a group comprised of some of the best chefs in the South - is hosting the Asado Gala Dinner for 300 people.

In 2009, I am pretty sure that this blog post was the only "media" exposure leading up to Hogs.  Word got out to about 50 people that year. Tomorrow, Hogs is hoping that more than 25,000 show up to help the Cause.

"Man, I just really hope that the weather holds up," said Becker on Wednesday night. "We really need to get grants out to these families."

The Cause needs you - rain or shine.

Hogs for the Cause
Saturday March 23rd
City Pork a/k/a the City Park Festival Grounds
Gates open at 11:00 a.m.
Chance of Rain? - NEVER

Mad Props

Well, that was quite a Saturday.

As expected, Hogs for the Cause was a resounding success by all measurable accounts. Despite a little mud (OK, a lot of mud), the weather gods blessed us once again, and I have the farmer's tan to prove it. The teams went above and beyond this year with their entries, from candied bacon sno-balls and pork belly banh mi sandwiches to some excellent ribs, which category I was lucky enough to judge. The musicians brought down the house several times, and the pork lovers showed up in droves. There was even a special appearance by an entire groom's party just an hour or so before the wedding. (Shhh, don't tell the bride.)

The Company Burger.

The big winner of the night was, of course, the cause. Next in line was The Company Burger, whose team took home the Grand Champion award. Even though (or perhaps because) I toasted the High on the Hog winner with many a beer and bottle of champagne at City Pork on Saturday night, I decided that an encore was in order on Sunday, so I headed over to Freret Street in search of hangover relief.

The Company Burger delivered in all its beefy, juicy, cheesy glory, as did a generous order of thick, crisp fries dipped in basil mayo. And this may sound strange, but I am a sucker for that soft pellet ice. The mini carrot bundt cakes with cream cheese frosting looked very tempting as a dessert option, but after consuming approximately 13lbs of pork the day before I thought it was in the best interest of my cholesterol levels to exercise self restraint.

We will return tomorrow with our regularly scheduled programming.

A Pig & A Dream (Come True)



Becker and Rene at the first Hogs for the Cause in 2009.

You know how some locals like to wax on nostalgically about the infant years of Jazz Fest? They like to talk about how the festival was so much better when it was held at Armstrong Park. How the musical lineup consisted of only indigenous acts like Pete Fountain, Fats Domino, and the Meters. How the crowd was nothing more than a few hundred locals who wandered over from the French Quarter and the musicians themselves. And how the modern era Springsteen-led Jazz Fest is a lesson in that bigger is not always better.

This is not one of those lessons.

In March 2009 I was coasting through my final semester of law school when Rene kept interrupting my internet surfing with talk of this pig roast that he and Becker Hall were hosting at the Fly on an upcoming weekend. So The Folk Singer and I made the drive down from Baton Rouge the night before and then headed out to the Fly to eat some pork (actually, TFS made us stop for lunch at Gott Gourmet on the way) and drink off the free keg donated by NOLA Brewing.

That first year "Hogs for the Cause" was actually a misleading title. There was but one pig, and it had been slowly turning on the battery operated rotisserie since the evening before. If I recall correctly, Rene and Becker had both camped out at the Fly to keep watchful eye over the inaugural cochon, because when you put all of your eggs in one basket you better make damn well sure said basket is delivered.

The crowd numbered probably 50-70 people, if I had to guesstimate. Richard Sutton from St. James was there. The Dread Pirate Robert Peyton was there shucking and chargrilling oysters. The Palm Room Hostess, a long lost blog character, was also present, as were several other friends and acquaintances who came out to support Rene and Becker. Anyone who was there the first year of Hogs will be quick to tell you how they went to Hogs before Hogs was cool.

Once the pig was deemed ready, Rene and Becker ferried it over to a table covered in butcher paper, where several of us began to hack away with our knives. There was no regard for presentation, no final lacquering of special sauce, and I don't remember seeing anyone use a plate or a fork or a knife. We tossed the prepared pork into an aluminum tray, and people just grabbed with their hands.

Hogs 2009 "Thank You" poster from Ben Sarrat, Jr.

A few months thereafter, Rene and I sat down for dinner with our women, and he talked about his big plans for the future of Hogs. His vision involved live music, ticket sales, and a team cookoff. I just kept nodding my head and thinking to myself, "I know that Rene is really bored living in St. Louis, but I didn't realize that he had taken up smoking crack."

Three years later, reality has surpassed Rene's vision by leaps and bounds. He and Becker have created a monster - a pork-centric, pediatric-brain-cancer-fighting monster that continues to grow with every year. The Folk Singer summed it up a few weeks ago, "All of these people are coming up to me and talking about Hogs for the Cause. It's crazy. Hogs is like a thing now."

And why should we be surprised? Who doesn't love pork, beer, and music?

But while the Hogs may get all the glory, it's the Cause which is most important. No doubt that fierce competition among the teams has fueled participants to keep raising the bar, and the quality of the food has accelerated the popularity and growth of Hogs. But porkpourri, Boss Hog passes, and the High on the Hog Grand Champion award are simply the means to support the Cause. The origin of the Cause can be traced back to a 4 year old known as "Pirate Ben," and you can read more about his story here. I have no doubt that on Saturday Ben will help deliver beautiful weather from up above.

Hogs has taken out a bounty on pediatric brain cancer, and the pot just keeps getting bigger. Come out to City Pork on Saturday to help out the Cause.

Hogs for the Cause
Saturday March 24th
City Pork
Gates Open at 10:30am

McClure's

Photo by renee b. photography.

There are less than 5 days until City Pork erupts into a smoke-filled celebration of the pig, and many of the city's self-proclaimed barbecue experts will be on hand to vie for the coveted Grand Champion award. The local BBQ scene has exploded in recent years, and one of the most successful debuts comes from Neil McClure, a former manager of Dante's Kitchen who now runs his eponymous barbecue pop-up out of the same Riverbend restaurant during lunch Monday through Friday and on Tuesday nights.

Neil McClure has been pursuing a love of barbecue for his entire life, and he finally decided to take the plunge this past November. In this month's issue of OffBeat, we take a closer look at McClure's in our Dining Out column. Give it a read but be prepared for what could be an uncontrollable craving for smoked meats.

It's a long drive from the CBD to the Riverbend for a plate of brisket, but there is a delicious reward at the end of your journey. Neil McClure believes (and we agree with him) that barbecue is best enjoyed as a mid-day meal, which is why he is open to a permanent location closer to downtown. But those of you who can't make the trek to see Neil for lunch this week can rest assured that he will be dishing out plenty of barbecue on Saturday at Hogs for the Cause.

McClure's Barbecue

736 Dante St.

Mon – Fri: 11:30a.m. – 1:30p.m.; Tues: 6:30p.m. – 8:30p.m.

Hogs for the Cause

Team Pig Slayer prepares for rock and roll or battle at Hogs for the Cause last year.

And you thought you wouldn't have to read about Hogs for the Cause this year?

That's right. Hogs is turning four next Saturday, March 24th with a huge birthday party at City Pork. I will go ahead and answer the first question you have, no we are not going to run out of beer. Thanks to a free agent pickup that is second only to the Saints getting Drew Brees, Crescent Crown Distributing scooped up the distribution rights to NOLA Brewing last Spring. The result for you beer drinker is four trailers with five taps a piece plus enough canned beer to make Time Saver jealous.

In addition to beer, we are pouring two wines from Mad Max's Neat Wines just in case you find that smoked hogshead cheese needs something with more heft than beer. Back by popular demand, Mar Go Ritas returns with their kid tested, mother approved pouches that pack a punch. The vendor list is strong with snowballs, Taceaux Loceaux, St. James, Big Wil and the Warden, Sucre, Oak Street Cafe, and more. Mississippi Rail Co., Stooges Brass Band, Marcia Ball, The Gourds, VOW All Stars, and Trombone Shorty and Orleans Avenue provide the pigharmonic orchestral tunes to keep the party going into the night.

After dropping their pig on the ground in season two of Hogs, Team Swine Krewe had revenge on their minds for Hogs Season Three. 

Plus, don't forget with 60 teams competing for your fundraising dollars the pork will flow like the Salmon of Capistrano. Each team has a piggy bank and their goal is to raise as much money as possible. They do this by offering samples of their food in exchange for money. You are familiar with capitalism, no? Drop a ticket, cash, or check into the bucket and thou shall receive a sample of pulled pork or a rib or maybe a pork belly corn dog. Teams are also raffling off prizes everything from helicopter tours (good way to engaged) to spots on a Memphis in May BBQ team, from a Saints tailgate with 10 tickets to dinner in a chef's office for six people.

Becker Hall at the first Hogs for the Cause, attempting to control the massive crowds. Or guide in an airplane, not really sure.

All of this "fun raising" is for the Cause. When Hogs started we had no idea of the financial strain families faced when their children were diagnosed with brain cancer. To date and with your help, Hogs for the Cause has given out over $75,000 to families. In the last two months, we have lost two of our grantees to this horrific killer. And while such loss is heartbreaking, it only strengthens our resolve to do more. We are very excited that this year, Cameron, one of our grantees will be at Hogs enjoying the day with you. Our goal is to shatter all previous pork, pediatric brain cancer fundraising records and raise $350,000 this year.

Tickets can be purchased online. Pre-sale general admission tickets are $10 (pre-sale ends Friday, March 23rd at 7 pm); $20 at the gate. But if you are like me, you are a pay one price kind of person. For you we have two new ticket packages. Market Hog is a $100 ticket. But that gets you unlimited food from competitors and beer and soft drinks all day and night.

If you really want to prove your superiority, the Boss Hog pass is for you. Boss Hog gets you all the privileges of Market Hog, plus access to the Boss Hog tent with catered food, an open bar, and private restaurants. Plus, if you call right now, because I can't do this all day, get a Boss Hog pass and you can judge one of the food categories. And I'll throw in a $150 tax deduction receipt. All of this for $250. I am not sure Jefferson got this good of a deal on Louisiana. I know for certain, there was no bacon involved.

See you next Saturday, rain or shine at City Pork.

It Was a Looooong Weekend

After a record setting day for pounds of pork consumed in an 11 hour time frame, we are in recovery mode here at Blackened Out Media, Massage Parlor, and Marriage Licensing, LLC. Rene, Becker, and the rest of the team behind Hogs would like to thank everyone who came out to City Pork to support the Cause.

We apologize for putting the blog on the back burner for the last few days, but tomorrow we promise to resume our regular scheduled ramblings.  Until then, if anyone knows where to find black market Four Loko, please contact The Pope.

The Day Has Come

The porcine gods have blessed us all with beautiful weather for Hogs 2011.  If lovin' pork, beer, and live music is wrong, then we don't want to be right.

Week in Preview

At Blackened Out we are happy to promote any and all dinners, tastings, and other events that help further New Orleans as one of the premier fun-loving, food-centric cities in the country. This week, the Big Easy is bursting at the seems with myriad of opportunities to taste a bit of controversy, praise all things pork, and enjoy some of America's best roadside eats, plus a whole lot more.

Your faithful bloggers have a personal stake in two events this week - the Encore of Gabrielle in Purgatory on Thursday night and Hogs for the Cause on Saturday. We hope to meet and greet many of our readers at both of those events. But in any case, whether you are a cheese lover headed to St. James or a wineaux looking forward to Once Upon a Vine, this week we encourage everyone to get out there and taste what New Orleans has to offer. Remember that everywhere else in the world, it's just another week in March.

Tuesday

• Cafe Degas 25th Anniversary Dinner - Join Cafe Degas in celebrating their 25th Anniversary with a food and specialty cocktails pairing menu.
• Opus One Wine Dinner (SOLD OUT!) - The French Quarter Wine Festival dinners kicks off with one of Napa's elite wineries.

Wednesday

• Wine Sense - Cork & Bottle's wine tasting series continues with a tour of Southern Italy led by Italian wine specialist Antonio Molesini.
• Cakebread Cellars Dinner (SOLD OUT!) - Chef Michael Farrell creates a multi-course dinner paired with wines from one of The Pope's favorite California producers.
• St. James Cheese School - Our favorite cheese mongers are teaming up with New Orleans winemaker James Moises for a cheese tasting featuring his Oregon pinots.

Thursday

• Gabrielle in Purgatory - Encore! - A second chance to taste crowd favorites from the Sonniers' beloved Mid-City restaurant
• An Edible Evening - The Edible Schoolyard New Orleansand FirstLine Schools present the Second Annual "An Edible Evening" garden party under the stars.
• Abita Beer Dinner at Coquette - Chef Michael Stolzfus cooks up a special 5 course menu served with a different Abita beer to complement each dish.
• St James Cheese School - Another opportunity to taste the wines of James Moises and a selection of cheeses to match.

Friday

• Taste of the Town - The Louisiana Restaurant Association holds its annual culinary event at Lafreniere Park.
• Oysters, Cocktails 'n Cracklins - The New Orleans Roadfood Festival kicks off with this cocktail party at the Southern Food & Beverage Museum.

Saturday

• Hogs for the Cause - The Gulf South's premier pig cookoff explodes onto City Pork with plenty of live music and the crowning of the High on the Hog Grand Champion.
• New Orleans Roadfood Street Festival - Six blocks of Royal Street are overtaken with vendors cooking up some of America's best roadside grub, plus the world's longest oyster po-boy will be built.
• Taste at the Lake - The Lakeview Civic Association hosts this inaugural celebration of food, wine, and neighborhoos strength.

Sunday

• Once Upon a Vine - Martin Wine Cellar takes over the Pavilion of the Two Sisters for a tasting featuring over 150 wines and a grazing buffet from Martin's catering kitchen.
• New Orleans Roadfood Street Festival - The good times continue on Royal Street with a whole other day of roadside specialties and the beignet contest between the New Orleans Police and Fire Departments.

Porktastic

A few months ago, the Parisian Princess forwarded me this article on the 35 best pork dishes in New York. Seeing as the Gulf South's premier porkapalooza will be held this Saturday, I thought that today would be the best day as ever to take stock of some of my favorite pork dishes served in New Orleans restaurants.

Often times we incorrectly connote "best" with "over the top."  Restaurant A's well executed braised pork cheeks can be just as satisfying as Restaurant B's pork tenderloin stuffed with head cheese and topped with cracklins. Bigger is not always necessarily better.

Three weeks ago at Rue 127, I had a juicy double cut pork chop that made me a believer once again in the power of simplicity. Still, I can't deny that I am enamoured with a dish that features pork in multiple iterations, such as the above rice plate from Tan Dinh - pork chop, chargrilled pork, pork meatballs, and the gratuitous fried egg. (Note this dish is not on the menu and was created on the spot as a necessary form of hangover relief.) And the first time we met Chef Mark Falgoust from Grand Isle, he blew us away with his PorkBomb.com, a sampler of so many different cuts of pork that the only thing missing was the oink.

Perhaps I'm just a sucker for overindulgence?  The jury is still out on that one.  But in the mean time, if you ever sit down for lunch at Herbsaint and the waiter tells you about the off the menu special sandwich of a paneed pork cutlet topped shaved ham, please order it without hesitation.

What are your favorite pork dishes around town?

The Ham Sandwich

The simplest things in life are the best. To wit, sitting outside on a Spring day listening to music, drinking beer and eating pork would be the ideal way to spend March 26th. If only there was a way to do so. Hint: there is.

Back to more pertinent matters. Let's dissect the ham sandwich. First off, this may be the number one sandwich worldwide. Think of the variations: banh mi, ham and cheese po-boy, prosciutto and mozzarella panini, the Cuban Cuban, the guy from The State who had Ham Sandwiches for feet, etc... Point being, ham owns the title to the sandwich throne, as it should.

The ham sandwich is also the only sandwich which is just as good hot as it is cold. And name for me another sandwich which tastes like lobster stuffed filet mignon topped with foie gras when out on the open water? Another plus about the ham sandwich is that it got a 5 in AP Calculus.

The lesson here as always is pork makes everything better. And you suck at math, but you knew that. So what makes a good ham sandwich? Well, for me there are three criteria.

1) Ham. Duh. Good, quality ham. Chisesi fills this role around here. But there ain't nothing wrong with a good quality prosciutto de Parma or jamon Iberico every now and then. Just avoid ham that comes in a large rectangle, and you will be fine.

2) Dairy. I like cheese on my ham sandwich. Specifically, something that melts fairly well. In a pinch, I'll take a thick slather of cold, salted butter. If absolutely stranded on a desert island, a generous shave of Parmesan will do.

3) Pickle. This may be the most important element. Ham is a salty beast and it needs the subtle combination of acidity, salt, and sweet that a pickle brings. Now it need not be a dill pickle per se. For instance, I bought a jar of these pickled sport peppers a few months ago and have since become addicted to them. I de-stem them, remove the seeds and finely chop them. Then sprinkle this all over the sandwich. A ham and cheese sandwich without the pickle is a complete disaster.

Mayo, mustard, bread, etc... those all matter sure, but not enough to be taken serious enough to waste an article on. If I had to pick one ham sandwich for all of eternity to eat, I'd take a Cuban please with a a ham and cheddar on Bunny bread in the middle.

What is your favorite ham sandwich?

Hogs is Coming

It is March, which means that it's time to put away your overcoats and parade ladders and break out your trailerable outdoor cookers for Hogs for the Cause 2011. Tickets on sale now for the obscene low price of $10. Pork, music, and beer - what more could you ask for? World Peace, really that is what you want? Loser.

March also means that it's time for another installment of things to make with pork. Starting with this: spinach, a pork tenderloin, a red pepper, and parsnips.



First thing first, make a marinade by combining a 1/4 cup of Worcestershire sauce, a few dashes of hot sauce, some salt, and a tablespoon of balsamic vinegar.

Take your pork tenderloin and slice it into 2 inch or so medallions. Pour the marinade over the medallions and rub in. Leave it be for as long as you got. I had two hours; the pork could have gone longer.

Peel and slice your parsnips. Toss them in olive oil, salt and pepper, and roast in a 375 degree oven, tossing a few times, until they're crusty but still soft. Remove from oven and puree with cream and butter. Keep warm, before serving, taste, adjust seasoning. There, you just made parsnip puree. The sweet, almost cinnamon flavor of parsnips is very surprising and welcome in this dish.

Heat a cast iron pan over medium high heat until little wisps of smoke start escaping. Meanwhile, remove the pork medallions from the marinade and dry thoroughly. Coat the bottom of your cast iron pan with canola oil, wait til it shimmers and add the pork. Cook for about 5 minutes per side until a nice crust forms on each, then place in a 375 degree oven for 5 more minutes. Remove from heat and allow meat to rest.
 

Finely dice your red pepper and a shallot, then add this to a saute pan set on medium heat with a good glug of olive oil. Saute for 4 minutes or so, add salt and pepper, and then the spinach. Once the spinach starts wilting, toss to combine, and splash on about 2 tablespoons of vinegar (champagne or red wine is best here). Taste adjust seasoning.

Serve immediately.

Country Style Boneless Pork Ribs

Hey, guess what is coming up soon?

Nope, not Mardi Gras. And the Super Bowl has been canceled. But you there in the back, you are correct. Hogs for the Cause, the premier porkcentric cancer fighting charity is back and bigger than ever on March 26th at City Pork. Sign up your team today, you can win the adoration of millions.

To prep yourself for Hogs, how about two months worth of pork related recipes? You got it.

Braised Country Style Pork Ribs in Tomatillo Sauce

You probably see these in the supermarket all the time. Sometimes they are called country style ribs, other times boneless ribs. Fact is they are made out of pork and they are flipping delicious when braised in a sultry blend of chiles and tomatillos.

I want you to roast some peppers and tomatillos under a broiler until their skins darken and blister. I use one jalapeno and two serranos. Make sure to husk and rinse the tomatillos. Once you can handle the peppers, remove the stems, skin, and seeds. Toss the fruit of the peppers into a blender with the tomatillos, a tablespoon of chopped white onion (you will use the rest of the chopped onion in a moment), and a garlic clove. Add in a bit of water or stock to get the blender going. Puree until smooth. (I learned this trick from Skip Bayless's brother's incredible Mexico: One Plate at a Time.) Add the juice of one lime and stir.

I want you take that pack of boneless pork ribs and cut them into cubes. Now season them with salt and pepper. In a cast iron skillet or dutch oven, heat a 5 second glug of canola oil. When shimmering, add the cubes (do this in batches). Brown well on each side and remove. Do the next batch until all pork has been seared. Drain any excess fat. Add the remainder of your onion and saute for five minutes, scraping up all that delicious fond from the bottom of your pot.

Pour the green chile puree mixture into the pan, add a cup of stock, and return the pork to the pan. Stir to combine and then place, covered*, in a 275 degree oven for about 2 hours. Serve over yellow rice with a crisp green salad.

*When I braise things, I like to use a piece of parchment paper to cover over the food, a technique outlined in The French Laundry Cookbook. Many ways to do this, but the easiest is probably just to cut out a piece of parchment slightly smaller than the circumference of your pot. Then cut out a small section in the middle of this circle. Place over food.

Hogs for the Cause in the Year 2011

"There was once a dream that was Hogs. You could only whisper it. Anything more than a whisper and it would vanish... it was so fragile. And I fear that it will not survive the winter." -- adapted from Marcus Aurelius in Gladiator.

Are you ready to cook? Hogs for the Cause  (@Hogs4theCause) is coming back bigger, stronger, and tougher like Marky Mark after he ditched the Funky Bunch. Set your sun dials, calendars, clocks forward, and Facebook alerts for March 25th and 26, 2011 as Hogs turns City Park into City Pork. We have a new design scheme and website, thanks to the dames at Thinka and Mitchell at Acoustic Web Design. So if you like cool, looking pretty things and websites, connect the dots.

For our third year, we want you to compete for the title of the Ben Sarrat, Jr. High on the Hog Pork Grand Champion. The competition is open to anyone: amateur cook, professional chef, or backyard, beer drinking BBQer. We have the following categories for you to compete in: (1) Ribs, (2) Pork Butt/Shoulder, (3) Whole Hog, and (4) Porkpourri. To be crowned Grand Champion, your squad must compete in three of those four categories. Also, we will have a fundraising champion and best booth competition. More info is available at the Hogs website. Sign up your squad today as the number of teams is limited to 75 and we are well on our way.

And here is the best part, we are adding live music this year. So far The Gourds and The Radiators are booked and will most likely melt your face off, requiring reconstructive plastic surgery on a scale not seen since Face/Off with Nic Cage and John Travolta. Don't worry, physicians will be standing by.

Ok, let's get serious. Hogs was started by Becker Hall and I on a lark. Originally we wanted to just roast a pig and drink beer on the Fly. Then we met Lil Ben and things changed. This charity has grown, and both Becker and I have been overwhelmed by your support. Our goal is to make Hogs for the Cause the premier pork-fueled, pediatric brain cancer charity in the world. While we recognize that research funding is an important part, we want to focus on families and helping them with the resulting financial burdens when their child is diagnosed with a terrible disease. We want to focus on the small things, so the family can worry about the big thing.

And we need your help to do so. If you, or anyone you know, would like to get involved, become a sponsor, or just find out more information, please do not hesitate to contact us. And don't worry there will be a fourth and fifth annual Hogs for the Cause, turns out the Mayan Calendar is off.

Tomorrow back to regularly scheduled programming.

Third Place

The urban sociologist Ray Oldenburg greatly influenced city planning by releasing and defining his theory of Third Place. In short, Oldenburg believes that Third Places are the anchor of our communities. A place separate from home and work where people gather to discuss ideas. The hallmarks of a Third Place include the fact that entrance is free or inexpensive; food and drink, while not essential, are availablet; the place is highly accessible: the location is proximate for many (walking distance); the spot attracts involves regulars – those who habitually congregate there; it is welcoming and comfortable; and both new friends and old should be found there. (Credit Wikipedia.)

No restaurant better defines this notion of Third Place than the Peach Pit. Owner Nat Bussichio (below, at right) spent years working in every type of restaurant imaginable before purchasing the Peach Pit from former owners Craig and Lucinda White in 1987. "Ohh yeah, you name it, I worked there. Biker joints, stripper haunts, hamburger dumps, hot dog meccas, Spago, diners...I spent the better part of 4 years French dipping anything I could get my hands on," Bussichio explains.

But it was the charm of the Peach Pit which kept Bussichio dreaming for years. "I'd drive past the Pit almost every evening on the way home from Sunset Strip. And just slow down and stare. I told myself, 'One day, Nat. One day.'"

According to property records obtained from the Beverly Hills conveyance office, Craig and Lucinda White purchased what was once Changs Chinese Laundry [sic] in 1936 and opened the Peach Pit shortly thereafter. For years, it was the see and be seen diner, noted both for its proximity to the wealth of Beverly Hills but also for the pictures of stars that lined the wall.

One of those stars, Marilyn Monroe, even helped design the restaurant's famous burger. "The Megaburger was just a double patty, American cheese job before Ms. Monroe added Swiss," Bussichio recalls.

"At least that is what they say," Bussichio says while winking "Of course, this was long before she got mixed up with those Kennedy boys and the Mob."

The Peach Pit Megaburger has inspired everything from song to TV shows. But it is at its purest form a delicious burger using two all-beef patties ("hand-formed," Bussichio adds), one slice of Swiss, one slice of American, tomatoes, lettuce, and Bermuda onions. The Bermuda onions are optional but as Bussichio says, "You'd have to be a fool not to add them."

Besides that Megaburger, the Peach Pit offers an impressive array of classic diner foods. The cheese fries are more than enough for the table, with jalapeno poppers and a few milkshakes rounding out a great meal. But the real star of the Peach Pit is Bussichio. You will find him on most days equally ready to dispense advice or just listen. Be it to 45 year old executives or 45 year old actors playing teenagers in a television drama.

A few years ago, the Pit got into some financial trouble. But just when it seemed the joint would close, a long time customer, Dylan McKay (above, center), loaned the place $50,000 to keep it grilling. "My dad blew up in a car. Left me some money. I figure what the hell? Can't take it with me, right? The Old Man sure couldn't." McKay says. (Editor's Note: An investigation into the cause of Jack McKay's death is still pending. As of press time, no body has ever been found.)

In the last few years, the Peach Pit branched out to include an after hours music club and a juice bar. It will enter the New Orleans market for a limited engagement tomorrow night, 9/02/10, taking over the upstairs at Lucy's on Tchoupitoulas. The occasion is to kickoff Hogs for the Cause 2011. There is no cost to enter and the party runs from 5 p.m. til 10. You are encouraged to attend in your best 90's gear and drink, as a portion of beer and drinks sold will benefit Hogs for the Cause.

See you there. You wouldn't want to piss off Oldenburg, would you?

Hogs for the Cause

Hogs for the Cause, the number one porcine related charity event held at the Fly, returns this Saturday, March 6th from sun up to sun down. With over 25 teams competing for your dollars in the Louisiana High on the Hog Pork Cook Off, the competition will be fiercer than you can shake three sticks at. Judging will take place from 2 to 4 p.m. but feel free to come out whenever you want as we will have beer, oysters, pork, music, and silent auction items ready for your perusal.

As you may already know, last year's recipient and the inspiration behind this Cause, Ben Sarrat, Jr., lost his battle with cancer last Thursday. There are no words to express how close Becker and I had grown to Ben and his family. His outlook on life - always positive, smiling, and most of all full of jokes - motivates us to make this year's Hogs for the Cause bigger and better.

To this aim, Hogs has established a cancer research fund, whereby all monies raised will be directed to childhood cancer research. Specifically, we want to help fund the cure for Diffuse Intrinsic Pontine Gilioma (DIPG). And what is DIPG? The worst disease imaginable. Most cases are present in small children, and the survival rate is nearly zero. What we do know is that funding for DIPG research is at an all time low, and that is where you come in.

We have been blown away by the support and generosity from our patrons in New Orleans. Donations, raffle items, free equipment and supplies have poured in from across the metropolitan area. Many of us in New Orleans have spent the last half-decade helping each other out. Be it a spare generator or a few extra MREs, we take good care of those in need. We have learned compassion, and that is a wonderful thing.

Now we need you to come out and show your support on what will be a beautiful spring day. We want you to accidentally get sunburned, drink some NOLA Brown, bet on some raffle items, take a plunge on a weekend getaway to Point Clear, and just enjoy the day. There is no charge for admission because we want you to give whatever you feel comfortable with giving. The cook off teams, however, will be vying for your support as monies you donate to each team will help go to towards their point total.

We look forward to seeing you out there.

Together we can do something great.

Hogs for the Cause

Remember last year how I aggravated many of you with weekly missives extolling the virtues of pork eating by the Mississippi River? Well since that was such a hit, it is time to bother you some more.

Hogs for the Cause is back and better than ever. This year we invade the Fly on Saturday, March 6th, and in addition to roasting a whole pig on a spit and smoking a few butts, Becker and I are proud to introduce the Louisiana High on the Hog Pork Cook-Off. So if you love cooking the pig as much as us, enter your favorite pork dish. Winner will receive not only prizes, fame, and notoriety, but also an enormous bronzed pig trophy.

The entry fee is $50 per team and participants are encouraged to sign up early. Not only will the results be based on each team's dish, but also whichever team raises the most money will receive points towards becoming the Louisiana High on the Hog Champion. The competition is not limited to just barbecue or whole hog - literally any dish with pork as the star can be entered. For more info visit the Hog's website.

We also have t-shirts and koozies for sale, which make wonderful gifts. As you may remember, last year our cause was Ben Sarrat, Jr. Little Ben is still fighting DIPG, a rare form of childhood brain cancer. We were so moved and touched by Ben's story that we decided to keep our focus on DIPG and have established a DIPG Cancer Fund which we will use to fund cancer research and treatment options for those children facing this rare disease. With your help this year, we hope to raise $20,000. You can learn more about Ben and DIPG by checking out his blog.

Sign up your team, donate, or get involved today. No matter what,' we hope to see you on March 6th from sun up to sun down at the Fly. And don't worry, we are aware that Eric Clapton is slated to appear at the Baby Dome that night. If he gets finished with his acoustic set of Derek and the Dominoes songs early enough, we will let him go sound check.

www.hogsforthecause.org

Get involved today.

Eggs Boudinict

At home meat meets flame quite often. Lindsay makes routine trips to the western portion of this fair state, and she is kind enough to always carry an ice chest in her car. She stops at Best Stop, Bergeron's, or some other meat market and fills it with boudin, sausages, meat pies, etc... Then recently I received a test sample of boudin from Sunset Farm Foods in Georgia. They asked me to try it (I did) and give them some feedback (I did).

So the other Saturday I was craving eggs Benedict. Two problems: 1) I don't really enjoy English muffins, and 2) I had no Canadian bacon. But a few months ago at a press event, Chef Brian Landry of Galatoire's created a version which used hogshead cheese for the pork quotient.

So remove the boudin from the casings, form it into a patty, and cook them in a non-stick pan until crusty on the outside. Eggs Benedict needs poached eggs and hollandaise, so lets make 'em.

To poach an egg: In a pot with at least a two inch side, bring water to a simmer and then add a tablespoon of vinegar. Drop egg into water, cook for 2-3 minutes, remove with slotted spoon and pat dry.

To make hollandaise: Melt a half stick of butter in the microwave or in a pot. In a metal or glass bowl whisk one egg yolk with the juice of half a lemon, add salt, pepper, and some cayenne. Set this bowl over a simmering pot of water - "Hey the one you used to poach an egg would work." Continue whisking as you stream in the melted butter. It will set and you have made hollandaise.

This is one hell of a brunch. You break the egg yolk which combines with the hollandaise and saturates the boudin. The boudin is crunchy on the outside while remaining soft and flavorful on the inside. Plus a good boudin has all the spice and flavor the dish needs. It is all the textural elements of a classic Eggs Benedict in a more local way. Serve it with a cup of chicory spiked with a shot of Catdaddy or with a mimosa.

Or you could make two patties and place a fried egg in between them and call it an Egg McBoudinwich. I'll be here all weekend folks.

And hey, if you are going to the Saints game this weekend, Ben Sarrat, Jr., will be the honorary captain for the Saints. So cheer loud for him.

Pig Jig

Foreword - I swear that this will be the last time we talk about Hogs for the Cause ... at least for a little while. (Also, please note that we neither condone nor intend to glorify the smoking habits of our porcine friends.)

You could not have asked for better weather for a pig roast than this past Saturday. After a 4:00am start, Rene and Becker delivered this beautiful beast to the table just 12 hours later. The skin was crisp and the flesh was unbelievably juicy and flavorful.

Even the kids liked it.

Plus those who attended were able to watch a real food blogger in his element. (And, to be fair, he also shucked the hell out of some oysters. And he took better pictures than us ... again.*)

Good weather, good people, good food, and a good cause all made for a great time.

* EDIT - While we stipulate that the dread pirate Peyton takes better photographs than us, we must take note that his performace is solely a product of his superior equipment. The Folk Singer takes great pictures with her bargain-priced camera, and we thank her for her services. No doubt that her photos would be better if she carried around a mini-tripod in her purse.

Weekend Roundup

Lots to do this weekend and hopefully the weather will cooperate. Speaking of rain, tonight's Taste of the Town has been relocated to the East Jeff parking garage because of expected showers. But don't let this serve as a deterence - last year the same thing happened and we still had a blast.

Tomorrow Rene will be out at the Fly cooking a hog for the cause. Ben Sarrat Jr. needs all the support we can give him, so come on out and donate. You might even get to meet a real live food blogger.

I hope your brackets fared better than mine last night. Have a good weekend.

Hogs for the Cause

I want to take a timeout today from our regularly scheduled drivel to tell you about something very special. Its called Hogs for the Cause. A few months ago Banker Hall contacted me about helping him put on a pig roast. He wanted me to do the cooking while he would do the drinking. Discussions ensued and the next thing I know we formed a charity.

Hogs for the Cause will be a yearly event that will use the glories of the pig to raise money for a worthy cause. This year's recipient is Ben Sarrat, Jr. You can read all about Ben here on his dank blog.

So what do I want from you readers. Well some donations would be great. Any amount you can spare, be it $5 or $500 will be greatly appreciated. You have to admit that is a pretty sweet logo. And if you are like us, I bet your frat shirts from college are falling apart. Well, lucky for you in the next week we will have that logo on a t-shirt for sale! See we think of anything.

Please help. If you do, I promise you another year of blogging. If you can be of help, please drop us a line. And trust me, until this goal is filed, I have your email address and I will send you all sorts of emails. Most of them could get you fired. Its up to you.