Bourbon Steak Gives Cows (False) Hope At Second Annual “Pork Out” Party!

GEORGETOWN -- Temporarily taking the focus away from Bourbon Steak’s signature, well, steaks, Executive Chef Adam Sobel and Executive Sous Chef William Morris threw open the doors to the top-rated restaurant on Sunday afternoon, for its second annual “Pork Out” party.

Originally conceived by Executive Chef David Varley (who Sobel replaced earlier in the year after Varley moved to San Francisco to take the job as Michael Mina’s new Corporate Chef) as a way of celebrating his victory at the famed Cochon 555 competition in 2010, this year’s pork-centric affair built on the success of the inaugural event, with a few new touches.

Certainly, a gigantic 300 lbs. spit-roasted pig (courtesy of Eco-Friendly Foods) took center stage once again. However, he had plenty of backup yesterday with Bourbon Steak also dishing out grilled, housemade bratwursts, sausages and BBQ ribs to guests, in addition to heaping plates of cornbread, coleslaw and baked beans and even a raw oyster bar.

Freshly shucked oysters.
Moreover, a dedicated taco stand (complete with friendly costumed attendants) offered-up freshly made Mexican street food favorites, including chicarrones, carnitas, cabeza, and barbacoa combinations. True to form at the Four Seasons Washington, D.C.’s flagship restaurant, authenticity was the name of the game, with even the hot sauce being served originating from an in-house recipe (requiring an oxygen mask to make no less).

Pork lovers were allowed to quench their thirst with a trio of different carefully paired beers from DC-based brewing company DC Brau and Pastry Chef Brenton Balika had an entire table dedicated to his sweet creations, including freshly made cobbler, banana cream pie, and scoops of ice cream.

Sunday’s party, which took-over both Bourbon Steak’s inside dining area as well as outdoor patio, also served double-duty as a way of welcoming new patrons to the restaurant. The all-you-can-eat menu was set at an attractive $35/person price point ($50 inclusive of both food and drink) and allowed Washingtonian foodies, who might otherwise have shied away from the restaurant’s luxe regular menu, to enjoy Chef Sobel and his team’s hospitality without hesitation.

It’s no wonder we spotted the likes of Scott Drewno and Kat Bangs (Executive Chef and Sommelier, respectively, at similarly top-ranked The Source and Komi) going wee, wee, wee all the way home…