The summer has recently drawn to a close and we are now welcoming the season of autumn. While pondering for quite some time over the best way to toast the summer goodnight and welcome in the chilly fall season, yes I actually ponder, I received a timely call from a good friend. After talking for a while it soon became apparent that the purpose of this call had a much higher level of significance than mere idle chit-chat – he was planning a pig roast. I can think of not better way of bidding summer farewell than feasting on a pig, slowly roasted over an open flame.
The more I thought about it, the more appropriate an early-fall pig roast became. A roasted pig, even a young suckling pig, is far more food than a crowd of less than 50 hungry eaters can consume, and I don’t know of anyone who has a house sized appropriate to house such a gathering. The late September air is just warm enough for a sizable crowd of 60 people to gather around a large fire without any great level of discomfort due to cold.
The end of September also means apple season is in full swing, and with an apple tree in my backyard heavily burdened with fresh apples, we made a massive apple crumble. Roasted pork, followed by a sweet apple crumble – a match made in heaven. Cabbage is also in season and we all know perfectly well that pork and coleslaw are very good friends. Yes, this event was made to be.
Of course any gathering of such a significant magnitude requires beer. Trying to go follow the seasonal and local theme that this event was creating for itself, I decided to pick up to two 19L kegs from Langley’s own Dead Frog Brewery. When I went to pick up the two kegs on a Friday afternoon, I found what I presumed to be Dead Frog’s management team sitting in the board room, drinking quality beer. As was expected, the beer was fantastic, although a bit foamy, and was enjoyed by many
So we bid summer farewell and welcomed in the fall with delicious feast of roasted pork – a definite contender for top five moments of 2009.