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Saturday, October 15, 2011

The Anatomy of a Party

September 1st Graze Catering turned Five Years Old.  September was too busy to have a party, so we had one October the 2nd.  We didn't feel like we were cheating, there was only one job recorded in the month of September 2006.  

We invited a bunch of friends, and clients, and suppliers, and neighbors, and event space operators, and rental store owners, and landlords, and all the other people associated with the business. 

Then we bought the animals.  A whole pig and a whole goat.  We got the pig from Blue Valley Meats, and the goat from the Youth Market Auction at the county fair.

Then we seasoned the pig and goat.  The pig we inserted garlic cloves into and salted the meat for three days.  The goat we gave an herb and garlic rub, and salted it for two days.


Then we went to the farmers market, like we do every week for our weddings and events, and filled the back of the expedition.

Pig goes in the cajun microwave.  Goat goes in the oven.

Light the fire.  Wait.

Open the box, flip the pig.  Wait.

Carve and serve.

135 guests.  Great company, good beer and wine.  Here is to five more years.


1 comment:

Unknown said...

That looks fantastic! I've done lots of pigs, and a couple of goats in my La Caja China, and, for my money, I'd take a properly cook goat every time! I think it's a totally under-valued dish here in the states.

Any special rubs, brines, or injections you use on yours?

- Perry

Perry P. Perkins
“La Caja China Cooking”
"La Caja China World"