Come join BIGA as they celebrate two wonderful years with their second annual Hog Roast.
Kicking off San Diego's Farm to Fork Week, this celebration is not only about sharing delicious, handcrafted food with friends, but also about recognizing the people who work so hard to cultivate the incredibly flavorful organic fruits, vegetables, meats and seafood that go into each of our recipes. Some of these dedicated farmers will spend the afternoon with us and give us some insight into the arduous daily operations as the food comes out the BIGA wood fired ovens.
Chef de Cuisine Chris Osborne will helm the kitchen with guest chefs, DJ Tangalin from Bivouac Ciderworks and Craig Jimenez from Supernatural Sandwiches and Nom Nom Bento. As a special treat, Chef Chris will preview some new menu items that will soon be joining the BIGA menu.
Modern Times Brewery will be taking over the taps. Cost is $45 if purchased before Jan 12 and $50 dollars at the door. Tickets include food and one drink. Additional drinks available for purchase.
For further info: Mandy@bigasandiego.com.