Photos: Pig roast at Oak at Fourteenth
Course four plotted porchetta against padron peppers and potatoes bravas.
The star wine of the evening: the porchetta was matched to a velvety, luxurious Muga Prado Enca Gran Reserva 2004, poured from a magnum bottle.
The night finished with a take on churros with chocolate -- but the churros were made with maple and bacon, and the chocolate sauce had a kick of spice.
And with the check, a hint of what's to come with the next three pig roasts.