The guys at BRC are constantly trying something different. With the success of Babi Guling night on Thursdays at sister restaurant Liberty Kitchen, where a suckling pig is served Balinese style, chef Lance Fegen has kicked off a monthly dinner featuring pig roasted in a more traditional way at BRC.
The first BRC pig dinner, held in December with a holiday theme, drew a large number of diners and quickly sold out of the 30 or so servings. (Only one pig is roasted and once it's gone, it's gone.)
"It's not a long, drawn-out meal," Fegen said. "It's dinner, dessert and a couple of beers — no muss, no fuss."
The January dinner, to be held Wednesday night, features a roasted pig in traditional Southern style, cooked "low and slow" for 10-12 hours.
It's served with buttermilk mashed red potatoes, pimento cheese mac and cheese, green bean and pickled red onions, Parker House rolls and house jarred apple sauce.
The cost in $34 per person, and includes a pint of beer from Brooklyn Brewery, the featured brewer of the evening. Jill Gibson from Brooklyn Brewery will be on hand to discuss the beer with patrons.
Judging from our experience at the December roast pig dinner, the servings are so large that you'll end up taking half of the meal home.
Unlike some tasting dinners that go on for hours, Fegen said this dinner is designed to fit into the lifestyle of his regular customers, who have a lot on their plate and don't want to linger, especially on a school night.
"It's not a long, drawn-out meal," he said. "It's dinner, dessert and a couple of beers — no muss, no fuss.
"A lot of decisions we make as a company are based on how we function as regular human beings when we eat out or cook at home. There's a large percentage of people who act like we do. I'm not a big fan of four hour dinners."
The BRC Monthly Pig Dinner begins at 5 p.m. Wednesday. (The following pig dinner is Feb. 13, featuring Karbach Brewery.) For reservations, call 713-861-2233.