As a nod to Bell + Whete's commitment to snout-to-tail cookery, chef Stew Navarre will kick off a weekly Sunday Pig Roast at the restaurant starting April 26 at 5 p.m. On the Bell + Whete patio, Navarre will prepare a whole young pig from Heritage Meats using an above-ground Caja China: a metal, coal-operated roasting box designed to deliver crispy pig skin and moist, tender meat. $26 will get you a plate of pork with salt roasted potatoes, asparagus, Bannock bread, and citrus chili garlic drippings, until they run out.
With no set end date as of now, rain or shine, the weekly roasts will go on. The menu will stay the same except for the vegetable, which will rotate seasonally, and guests can sit in the Bell + Whete dining room or outside. Reservations are allowed but not required (put "pig roast" in the notes if booking through OpenTable).
Along with the chance to cook and serve a whole animal, Navarre, a Games of Thrones fan, is excited about the "medieval feast element of the whole event and serving it to guests family style on heavy wooden boards." (Guests can also order individually.) "And, of course," he adds, "to serve up crispy pig skin!"