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Tickets may be purchased through Biite Club here.
Haley and Isis, partners in life (and pig roasts) have spent years hosting whole-animal roasts in some of LA’s most special backyards, farms, and art spaces. But they've never quite been open to the public, until now.
In a moment when dining leans conceptual, there’s something about a backyard whole animal roast that represents the simplicity of our love of food in the most fundamental way.
But a Hock & Myer pig roast is anything but ordinary, and neither is Twentieth St. Garden - a backyard turned working ecosystem, part of a growing wave of Angelenos rethinking their outdoor spaces as places to grow, cook, and bring people together.
At the center: a whole Peads & Barnetts pig, roasted low and slow, finished porchetta-style - crackling skin, deeply seasoned meat, served with salsa verde, potatoes and garlic bulbs. Around it, the accoutrements build naturally, meant to be passed, layered, and eaten with your hands:
Torta al Testo (an ancient Umbrian flatbread) cooked over live fire, layered with house-made spreads like fresh ricotta and stewed beans
Arugula and shaved fennel salad to cut through the richness
Roasted carrots and beats with herbs and nuts
Peak-season fruit roasted with thyme
Cherries with freshly whipped cream and a loose pour of amaro
Ingredients subject to seasonality and freshest market picks
Wine comes courtesy of Wild Plum Books, the St. Helena bookstore pouring their own small-batch, house-made bottles chosen with the same care as the food.
Your ticket covers the full hang: food, wine, and a seat at the table. Tickets may be purchased through Biite Club here.
Tickets may be purchased through Biite Club here.
Haley and Isis, partners in life (and pig roasts) have spent years hosting whole-animal roasts in some of LA’s most special backyards, farms, and art spaces. But they've never quite been open to the public, until now.
In a moment when dining leans conceptual, there’s something about a backyard whole animal roast that represents the simplicity of our love of food in the most fundamental way.
But a Hock & Myer pig roast is anything but ordinary, and neither is Twentieth St. Garden - a backyard turned working ecosystem, part of a growing wave of Angelenos rethinking their outdoor spaces as places to grow, cook, and bring people together.
At the center: a whole Peads & Barnetts pig, roasted low and slow, finished porchetta-style - crackling skin, deeply seasoned meat, served with salsa verde, potatoes and garlic bulbs. Around it, the accoutrements build naturally, meant to be passed, layered, and eaten with your hands:
Torta al Testo (an ancient Umbrian flatbread) cooked over live fire, layered with house-made spreads like fresh ricotta and stewed beans
Arugula and shaved fennel salad to cut through the richness
Roasted carrots and beats with herbs and nuts
Peak-season fruit roasted with thyme
Cherries with freshly whipped cream and a loose pour of amaro
Ingredients subject to seasonality and freshest market picks
Wine comes courtesy of Wild Plum Books, the St. Helena bookstore pouring their own small-batch, house-made bottles chosen with the same care as the food.
Your ticket covers the full hang: food, wine, and a seat at the table. Tickets may be purchased through Biite Club here.