Sunday, August 5th, 2012 was a glorious day of sunshine, craft cocktails & gourmet pork-centric feasting thanks to the first-ever PigOut 1.0 hosted by 100eats100days & Broadway by Amar Santana at Newport Dunes Waterfront Resort in Newport Beach, California. Over 15 of Orange County’s top chefs & mixologists were in attendance & guests had an amazing time pigging-out while simultaneously raising funds for two noteworthy charities that support aspiring culinary artists: Inspire Artistic Minds & the Careers through Culinary Arts Program (C-CAP).

PigOut 1.0 Event Hosts, Chef Amar Santana of Broadway by Amar Santana (left) and Bobby Navarro of 100eats100days (right)

I was in hog heaven as I wandered from booth-to-booth, chatting with the chefs & bartenders, bumping into friends & devouring some of the most delicious pork I’ve ever tasted. Oh, and naturally my camera was strapped to my neck (As usual! I’m thinking of having it surgically implanted.), so I was in my food-photography-zone, capturing all that I could in-between bites & sips.

Below, you can feast your eyes on a recap-through-photos of this celebration of the swine. It truly was an amazing event and I can only hope for more like it in the future! So that said, be sure to follow 100eats100days on Facebook & Twitter for up-to-the-minute news on future events! **Oink! Oink!**

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Chef Amar of Broadway by Amar Santana
Broadway by Amar Santana
Pastry Chef Santanna Salas (left) and Chef Greg Daniels (right) of Haven Gastropub / Haven Collective
Chef Greg Daniels of Haven Gastropub / Haven Collective carves a whole roasted suckling pig
Suckling Pig Taco by Haven Gastropub
Pork Fat Cupcakes, anyone?! Courtesy of Pastry Chef Santanna Salas, Haven Collective
Chef Mark McDonald of Old Vine Cafe
Bacon Chowder, Old Vine Cafe
Bacon Chowder (left) & Pork Chile Verde (right), Old Vine Cafe
Chef Dee Nguyen, Break of Dawn Restaurant
Break of Dawn Restaurant: Mexican Chocolate Custard topped with Spicy Candied Bacon
The amazing Break of Dawn Braised Bacon: Pork belly cured for 7 days in ginger, rosemary & black pepper, dried overnight, smoked, and then braised in the oven until mind-blowingly tender & juicy.
Chef Aron Habiger of The Crosby
The Crosby’s Beautiful Buche {pig esophagus} ‘Deconstructed Street Taco’
The Crosby
Chef Sea Kyeong Kim of Charlie Palmer at Bloomingdale’s
White Kimchee-Korean Miso Braised Pork by Charlie Palmer at Bloomingdale’s
Chef Sea Kyeong Kim of Charlie Palmer at Bloomingdale’s (left) | White Kimchee-Korean Miso Braised Pork (right)
Chef Deborah Schneider of Sol Cocina & author of ‘The Mexican Slow-Cooker‘ serves-up her amazing Mexican-inspired pork dishes
Pork 6 ways on one plate, Sol Cocina
Sol Cocina
Chef Ryan Adams of Laguna’s 370 Common workin’ the plancha
370 Common
Chef Ryan Adams of 370 Common
Chef Casey Overton of The Loft Restaurant at Montage Laguna Beach
The team from the always-amazing Pizzeria Ortica
Pizzeria Ortica’s Bruchetta with creamy mozzarella, arugula pesto & fried pig ear by Chef Justin Miller
Chef Jonathan Blackford of A Restaurant, Newport Beach
A Restaurant, Newport Beach
Chef Yvon Goetz of The Winery Restaurant & Wine Bar
The Team from Laguna’s Cucina Alessa & Mare with Chef Alessandro Pirozzi
Laguna Beach’s Cucina Alessa & Mare
The team from The Cellar & The Cheese Shop at The MIX making amazing gourmet ‘nachos’
Craft Cocktail Time! Gabrielle Dion of Broadway by Amar Santana led the cocktail portion of the event
The Side Door / Five Crowns team: Mixologist Koire Rogers (left) & Chef Ryan O’Melveny Wilson (right)
Koire Rogers of Side Door presents the ‘Red Dawn’ cocktail made with Azunia Blanco Tequila & Aperol
Matt Ellingson & Ryland Brown of Napa Rose served-up an amazing Tiki-twist on whiskey
Napa Rose
A Refreshing Gin & Elderflower Cocktail by Felicia Chavez of Two 40 South
Delicious, hydrating coconut water by Melissa’s Produce
Savory breads (made with pork fat, of course!) served by OC Baking Company
This lil’ piggy went to PigOut 1.0! {Note: for those who may be concerned, this lil’ guy is a pet pig & will never be eaten} ūüėČ