This month at Westminster Place we held the annual parade a pig Island Dinner Party. The event kicked off with a showing of our guest star "Crispy", a 30 lb pig which we slow cooked with a Caribbean inspired dry rub.
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| Wahoo |
The menu entrees were slow cooked pork butt with a 72 hour dry rub, and garlic-herb marinated filet of Wahoo mango-kiwi relish prepared by Sous Chef Bolmarro Garcia. Each entree was paired sweet potato-plantain hash, tropical vegetable medley, and a banana leaf garnish.
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| Pulled Pork |
Christopher Moore
System Executive Chef-
Presbyterian Homes
Westminster Place