Little Piggy Wishes It Stayed Home; 3rd Annual Bourbon Steak 'Porc Out' Routs Rainy Sunday

GEORGETOWN -- During one of the summer’s likely last and largest barbeques, Michael Mina’s Bourbon Steak – the 2012 RAMMY Award winner for ‘Fine Dining Restaurant of the Year’ – rolled out the red-and-white-checkered tablecloths for the restaurant’s third annual ‘Porc Out’ celebration.

Slow Roasted Pork Shoulder Tacos.
Executive Chef Adam Sobel, Mixologist Duane Sylvestre, General Manager Mark Politzer, and the rest of the of Bourbon Steak team left nothing to chance for the 2012 edition of the now classic Georgetown culinary tradition, which, at its core, is a festive, buffet-style pig roast.

Thrillist D.C. Editor Leo Schmid and Bourbon Steak Mixologist Duane Sylvestre 'toast' with wedges of spiked watermelon.

From the spit roasted pig that served as Sunday’s (rather unfortunate) guest of honor to the raw oyster bar to the pitchers of perfectly brewed ‘Porc Out Punch’ and ‘Citrusaide’, the crowded afternoon affair continued to set the barbeque bar high for Washington diners.

Grilled Corn on the Cobb with Lime Butter, Cayenne Pepper & Parmesan.

Crispy Thai Style Pork Ribs with Toasted Peanuts, Cilantro & Mint.
Time-honored traditional dishes, such as corn on the cob and corn bread, received the gourmet treatment, with the former coated in a tasty lime butter, cayenne pepper, and parmesan sauce and the latter infused with a hearty jalapeno cheddar mix.

Even the ice cream sundaes boasted a gourmet dessert pedigree, with the ice cream itself a special homemade soft serve creation and a bevy of toppings offering a little something for everyone.

While the rain kept guests from enjoying Bourbon Steak’s roomy outdoor patio area (and taking full advantage of the hot dog cart), it nevertheless failed to dampen their spirits as they enjoyed the musical stylings of a live two-man jam band in between trips to the buffet tables.

Former Bourbon Steak Executive Sous Chef William Morris gets a warm return welcome.
Originally conceived by former Bourbon Steak Executive Chef David Varley (who Sobel replaced last year after Varley moved to San Francisco to take the job as Mina’s new Corporate Chef), the ‘Porc Out’ began with humble aspirations as a simple way of celebrating Varley’s victory at the famed Cochon 555 competition in 2010.

The rest, as they say, is just ‘little piggy’ history.