I had a great time last weekend during my three days at Capclave, and I plan to tell you all about it after I upload the videos of the panels and two readings I recorded. But since bandwidth here is such that tossing those gigabytes up on YouTube will prevent me from doing a single other thing online for 24-48 hours, that probably won’t happen until the weekend is out. Meanwhile, you’ll have to be satisfied with a Capclave highlight that was Capclave without really being part of Capclave—

Pig face!

A couple of weeks back, Range—which I’ve been raving about here for quite awhile—added pig face to its menu. Only on Fridays and Saturdays, and only a few per night. Which meant, of course, I had to get there. Luckily, Capclave was coming.

Some of my friends were too queasy to look at a meal that looked back, but two who were as eager to dig into a pig face as I was were Mike and Beth Zipser, who you can see above, with the 18-hour sous vide pig face lovingly prepared by Chefs Mattie McGhee and Romeo Tivoli on a small platform between us.

We loved it, and quickly stripped it clean, as you can see from the before and after pics below. (For those who are into that sort of thing.)

The crispy skin had me feeling as if I was eating pork potato chips, and the meat couldn’t have been more tender. I hope to get back soon to Range so I can pig out—metaphorically and literally—again.