THE HOCK & MYER PIG ROAST AT TWENTIETH ST. GARDEN

Haley and Isis, partners in life (and pig roasts) have spent years hosting whole-animal roasts in some of LA’s most special backyards, farms, and art spaces. But they've never quite been open to the public, until now. 

In a moment when dining leans conceptual, there’s something about a backyard whole animal roast that represents the simplicity of our love of food in the most fundamental way. 

But a Hock & Myer pig roast is anything but ordinary, and neither is Twentieth St. Garden - a backyard turned working ecosystem, part of a growing wave of Angelenos rethinking their outdoor spaces as places to grow, cook, and bring people together.

At the center: a whole Peads & Barnetts pig, roasted low and slow, finished porchetta-style - crackling skin, deeply seasoned meat, served with salsa verde, potatoes and garlic bulbs. Around it, the accoutrements build naturally, meant to be passed, layered, and eaten with your hands:

• Torta al Testo (an ancient Umbrian flatbread) cooked over live fire, layered with house-made spreads like fresh ricotta and stewed beans
• Arugula and shaved fennel salad to cut through the richness
  
• Roasted carrots and beats with herbs and nuts
• Peak-season fruit roasted with thyme
• Cherries with freshly whipped cream and a loose pour of amaro

*Ingredients subject to seasonality and freshest market picks*

Wine comes courtesy of Wild Plum Books, the St. Helena bookstore pouring their own small-batch, house-made bottles chosen with the same care as the food.

Your ticket covers the full hang: food, wine, and a seat at the table.

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Tickets are non-refundable.