Playground Presents PIG

Wednesday, September 16, 2015

Dinner was called "Swine City" - the Playground Restaurant in downtown Santa Ana, www.playgrounddtsa.com, hosted an all pork dinner. One dinner on Tuesday night at 7:00 sold out, two dinners on Wednesday night, 6:00 and 8:30 sold out. Granted there are only 17 seats available in the 2.0 room but I find it impressive that almost all of there dinners in this room sell out completely. Met Marc and Judy there. We all know what a pain Marc can be but he was impressed, so much so he wants to go back. Most of these dinners are $125 inclusive. Includes food, wine pairing, tax and tip. Plus it is paid for ahead of time so no hassling with the bill at the end. Just get up and leave when you want to. This rooms set up is an old bar. Long bar top and you sit on bar stools. Absolutely no room for any type of table. Just a long room, large bar, narrow hallway. All the prep, cooking and plating are done in front of you.

On this dinner the dish of food set before you was for 3 people to share. Forces you to interact with your neighbors. We started out with a Procuitto (housemade) which was excellent.  Then onto to a small cast iron skillet that a corn bread had been cooked in and topped with Benton ham, caramelized shallots and butter. This was so good. I could have each the whole dish myself but then I would not have room for the rest of the meal. Served with a glass of Fino Sherry. I thought the sherry tasted oxidized and asked Rhett about it. He explained it is deliberately made that way and it is supposed to be one of the best fino sherries available. Have no idea but will research "oxidized sherry" and see what I come up with.

Next was a salad made with frizee, thinly sliced jalapeno pepper, hazelnuts, orange vinagrette and pork belly. Just a bit spicy for me so I ate the pork belly, A 2011 Patrick Piuze Chablis was served with this dish and the next.

A non pork dish was set down. A Boudin Noir Tarte, The tart shell was topped with apple, fennel, mushrooms and tiny sliced potatoes. Again another dish that I could have devoured the whole thing

Next dish was a "Sope" but instead of a corn cake they used a very thick slice of sweet potato hollowed out and filled with mashed avocado and braised pork cheek, topped with pickled sweet onion and lemon. Another excellent dish. Paired with a 2011 Daniel Largael, Chorey les Beaune which was the wine for the following dish also.

A "Devils Gulch" roasted pork loin was cooked slice in front of us. The Playground gets a small allotment of this meat because of the demand from very high end restaurants. Seasoned with salt only, roasted, sliced and served on a sauce made with fermented blueberries. They ferment the blueberries in house and it takes about six months. Really added a very special taste to the pork.

Next "piggy" up was roasted pork, caramelized shallots and brussel sprouts along with crackings and a blueberry reduction. A 2009 Domaine Durad, St, Joseph, Syrah was the wine selected.

Last dish before dessert was a housemade pork chorizo. Had one slice, great flavor but really had a kick to it. I would not be able to eat this. A dish with french green beans, marcona almonds and heirloom tomatoes accompanied it. At this point I an saturated with food. But I felt the green beans again were just a bit too al dente. Just another 30 seconds of cooking.

Dessert's (2) were a Chocolate Mousse made with bacon fat infused cream and a Apple, Brown Sugar Confuti. A glass of Stone Imperial Russian Stout  was paired with the desserts and it was good. the stout had a nice chocolate flavor to it. A very nice finish to a great dinner.

I did find out that Patrica Greene will be at the Playground for a wine dinner in January or February. No date yet but I sure hope I see the posting for that one when it comes up. Marc already said "when you see it get 3 tickets". But we will be back before then. I would like to try some of their themed dinners.