Best Thing We Ate

Best Thing We Ate: Pig Fritters at The Food Event

By Lesley Balla  |  October 21, 2013

You know you can only get a good answer when you ask something like, "What's a pig fritter?" In fact, as told to us at the Hart & Hunter table at this weekend's The Food Event, it's basically really rich pig meat - some shoulder, maybe some cheek - made into a little cube, breaded and deep fried. Chef Brian Dunsmoor and crew were there serving the little morsel at LA Mag's annual hoe-down held at the picturesque Saddlerock Ranch in Malibu, truly one of the best things we tasted over the weekend as a whole. It was just so perfect and piggy, the richness cut with a sorghum mustard, house-made pickle and Brussels sprout slaw. If we weren't tasting dishes from 20 other restaurants, we would've have another. Or maybe five more. There were some other fine bites at the event, including Sotto's delicate cauliflower soup studded with currants; cool aguachiles from Petty Cash Taqueria; a fresh ricotta crostini and delicious autumnal punch from Black Market Liquor Bar; a hamachi and pressed watermelon shooter from Spago; and since we were getting in the spirit for Burger Week here, a delicious little slider from Four Seasons Westlake Village. Still, that pig fritter...even the ranch zebras would've loved it. Let's hope that becomes a regular on the H&H menu soon.