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By Emma Krasov, photography by Emma Krasov
SF Chefs – the most popular annual celebration of allthings food, happening every first weekend in August in San Francisco – opened witha bang at
EPIC Roasthouse Restaurant on Embarcadero.
Party with Pork was created and hostedby the EPIC’s
Executive Chef Jan Birnbaum. 
Wildly delicious cold and hotdishes made with the best cuts of meat provided by the
National Pork Boardwere paired with cocktails from
Campari America, Four Roses Bourbon,Trumer Pils beer and wines from
Rhône Valley Wines and
LivermoreValley Wine Country. 
A charcuterie board included house-made pork terrine, cured pancetta,capicola, chorizo, and salami.
Pizza toppings varied from pork sausage to pancettawith potato, and salami with Fontina cheese.On the outside terrace,
Reza Esmaili of
AnanasConsulting was mixing refershing summertime cocktails garnished withcucumbers and strawberries.
At the makeshift carving station, juicy porchettawas sliced to fit into brioche buns with dijonnaise and stone fruit compote. BBQribs with pork leg and Gigante beans made a finger-licking stew in a giantkettle. To make the picture complete, creative appetizers were passed aroundthe party room - ham and cheese beignets, Baby Gems lettuce leaves with bacon brittle,pulled pork sliders, and prosciutto wrapped melon. All – in view of SanFrancisco Bay and Bay Bridge – a perfect backdrop for a perfect party.
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