San Antonio had a number of chefs representing the city at Meatopia Texas as well. Chef Jason Dady was one of them, creating a bit of a surf-and-turf by serving porchetta topped with fire roasted clams. Porchetta is a boneless pork roast where the entire animal is deboned, layered back together and then roasted over a fire, or what Dady called, “a perfect cylinder of pork love.”
Active on both Twitter and Instagram, it was fun to follow Dady as he sent out pictures of the process to prepare the pig.
The finished porchetta. @meatopiatx. #whereinthe hellismydrink? http://t.co/aoY7Ab7YY9
— Jason Dady (@chefjasondady) November 3, 2013
Chef prepared 16 whole porchettas along with 200 pounds of clams for the event. He assembled cinder blocks on site, making one compartment for the rotisserie and the other for the grill. What is more amazing to me is how this guy has time to participate in events like Meatopia considering he has two locations of Tre Trattoria, Two Bros. BBQ, Bin 555 and The Duk Truck. The consummate professional who wants to make sure that the last plate is as good as the first, be sure to check out one of his restaurants in town and read the SA Current article to find out more about the chef.
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