Pig roast planned at Hitchcock Restaurant

Chef and owner of Hitchcock Restaurant Brendan McGill will join forces with his chef mentor Joseba Jimenez de Jimenez, formerly of the Harvest Vine, for a Spanish pig roast and paella dinner at Hitchcock Restaurant later this week.

Chef Joseba Jimenez de Jimenez will join Chef Brendan McGill at Hitchcock Restaurant for a special Spanish pig roast and paella dinner this week at the Winslow restaurant.

Chef and owner of Hitchcock Restaurant Brendan McGill will join forces with his chef mentor Joseba Jimenez de Jimenez, formerly of the Harvest Vine, for a Spanish pig roast and paella dinner at Hitchcock Restaurant later this week.

The special dinner is 6:30 p.m. Thursday, Aug. 2.

“When I arrived at the Harvest Vine in 2007, I stepped into a restaurant unlike any I’d seen up until that point,” McGill recalled.”Spanish food was peaking in popularity and we were pushing the envelope: squid ink ice cream, duck testicles, and exotic Mediterranean fishes. The cooks were front and center, the Spanish flavors were new and unique to me, and the level of execution set a standard for me that I continue to use as a precedent,” he said.

The menu will include a tasting of modern and classic Spanish dishes interpreted through Bainbridge Island’s local bounty. Courses will include house-made Spanish charcuteries, paella, and other tapas. The keystone will be a 100-pound organic pig from Heyday Farm roasted in Hitchcock’s wood-fire oven.

“With this event, I’m honored to invite my chef into my kitchen to rekindle the curiosity and pride I felt while cooking for him, and in turn, inspire my cooks by meeting and working with a chef who has had such a profound influence on my career,” McGill added.

A limited number of seats are available at $50 a seat. Reservations can be made online or by phone at 206-201-3789.

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