L.A.’s BBQ Maestro Kevin Bludso kicked off the monthly “Study of Fire” dinner series on the Terra restaurant rooftop last week, which culminated in two 50-pound, 19-hour smoked whole hogs.
The five-course sunset dinner started off with an amuse bouche of deviled eggs with shrimp and a grilled oyster BBQ fella with lardo that was presented in dramatic fashion with smoke chips underneath an upside-down Greta Garbo champagne glass with delicate smoke circling the mollusks.
Specialty drinks included Drifting On A Memory, combining Hennessey, rye, Benedictine and bitters as well as a Creole Clarified Milk Punch, a combination of rum, bourbon, brandy, absinthe, Creole spices, lime, pineapple, passion fruit and coffee.
Slowly grilled crab legs were followed by tender Creole BBQ shrimp in a subtly spicy decadent butter sauce. For the main event, the whole hog was ceremoniously wheeled through the patio for all to behold before Bludso dissected mounds of tender meat, served with spicy Creole cabbage and prosciutto, Texas caviar with grilled corn and his signature cornbread which is more like cake. Bludso BBQ sauce rounded out the dinner, which was followed by peach cobbler and Blue Bell ice cream for dessert.
Oyster BBQ fella with lard (Michele Stueven)
Next up in the series taking place on the Eataly marketplace rooftop will be Argentinian Chef Norberto Piattoni on October 20, and pop-up pitmaster Rebecca King, owner of The Bad Jew, on November 17.
“I am so excited to work with Terra because it’s a restaurant that I look up to,” King said in a statement to L.A. Weekly. “From their methods to their ingredients, everything is special. I am so honored to work with this incredible team.”
A portion of the proceeds from the $90 dinner benefit Restaurants Care, which provides financial relief to California restaurant workers.
The post Gallery: Kevin Bludso Puts On The Whole Hog At Terra appeared first on LA Weekly.
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