3/8/2011

A few years ago, food and wine staffers at the San Francisco Chronicle had to special order a whole pig to roast at the department's Chinese-themed holiday party -- now, dishes that make use of all the potentially edible parts of the animal are popping up on restaurant menus around the Bay Area, writes Michael Bauer. Offerings include the slow-roasted suckling pig Sunday special at pizzeria Rosso in Santa Rosa and four-course meals featuring a different animal each week from chef Mark Dommen at One Market.

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