by August 17, 2012 at 2:30 pm 1,686 0

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]

"Porc Out"

Bourbon Steak DC 3rd annual Porc Out. (Tammy Gordon)

Anything with pig in it continues to be all the rage – and I think that’s a good thing. Aside from some deeply questionable bacon productsout on the market, the ongoing popularity of pork dishes and the raising of heritage-breed hogs provides valuable lessons in community and learning about and becoming closer to our food systems. Aside from the apparent entertainment factor related to pig roasts, I think they do all the afore mentioned things and that’s why their popularity persists.

While I have a few entrepreneurial and chef friends who host pig roasts every summer, attending a pre-coordinated, booze-provided pig roast hosted by some serious professionals is probably the best way for me to appreciate a porcine beauty.

Bourbon Steak DC is hosting their 3rd annual pig roast, dubbed “Porc Out” this Sunday, August 19th.

So for $50 (food only) or $60 (food and drink) you can eat till your belly says no, but your eyes say yes for three solid hours. A giant whole roasted pig from Leaping Waters Farm, sides sides and more sides, an oyster bar hosted by War Shore Oyster Company, a full dessert bar (serving sundaes even), a variety of Port City beers, wines and non-alcoholic drinks are all on the menu. This. Is. A. Steal. And always a good time. I honestly have never heard a bad review of the event.

Grab your tickets and tweet the shit out of it (@BourbonSteakDC) and make all your friends jealous.

Where: Bourbon Steak, Four Seasons Georgetworn

When: Sunday, August 19th, 12-3pm

How Much: $50 for food, $60 for food and drink and $40 for children 12 and under

Reservations/Tickets: Call 202.944.2026, email or visit the website at

Get an RSS Feed for all Borderstan stories.


Subscribe to our mailing list