SF Chefs – the most popular annual celebration of all things food, happening every first weekend in August in San Francisco – opened with a bang at EPIC Roasthouse Restaurant on Embarcadero.Party with Pork was created and hosted by the EPIC’s Executive Chef Jan Birnbaum. 
Wildly delicious cold and hot dishes made with the best cuts of meat provided by the National Pork Boardwere paired with cocktails from Campari America, Four Roses Bourbon, Trumer Pils beer and wines from Rhône Valley Wines and Livermore Valley Wine Country. 
A charcuterie board included house-made pork terrine, cured pancetta, capicola, chorizo, and salami. 
Pizza toppings varied from pork sausage to pancetta w ith potato, and salami with Fontina cheese.On the outside terrace, Reza Esmaili of Ananas Consulting was mixing refershing summertime cocktails garnished with cucumbers and strawberries. 
At the makeshift carving station, juicy porchetta was sliced to fit into brioche buns with dijonnaise and stone fruit compote. BBQ ribs with pork leg and Gigante beans made a finger-licking stew in a giant kettle. To make the picture complete, creative appetizers were passed around the party room - ham and cheese beignets, Baby Gems lettuce leaves with bacon brittle, pulled pork sliders, and prosciutto wrapped melon. All – in view of San Francisco Bay and Bay Bridge – a perfect backdrop for a perfect party.
At the makeshift carving station, juicy porchetta was sliced to fit into brioche buns with dijonnaise and stone fruit compote. BBQ ribs with pork leg and Gigante beans made a finger-licking stew in a giant kettle. To make the picture complete, creative appetizers were passed around the party room - ham and cheese beignets, Baby Gems lettuce leaves with bacon brittle, pulled pork sliders, and prosciutto wrapped melon. All – in view of San Francisco Bay and Bay Bridge – a perfect backdrop for a perfect party. 
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