If you’re binge watching Vikings, Game of Thrones or any other lusty/bloody medieval dramas of the season, then you already know that if the royals aren’t brawling or bedding, they’re feasting. And they don’t bother with utensils either (except maybe a dagger — that wedding still hurts, GOT). Here’s a lineup of equally kingly feasts that you can order in the modern age — trencher by special request — and not to worry, there are no bloody surprises in the third act.
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Whole Pig’s Head at Yusho, Las Vegas
Giant steaks are nothing new to Vegas — BRAND Steakhouse at the Monte Carlo even has a 120-pound Ultimate Steak on its menu — but the Carlo's newly opened Yusho got, ahem, a-HEAD of the carnivore game with its “ultimate dining option." Order it and get a whole pig’s head that takes nearly a full 24 hours to cook and is served with a bunch of Japanese fixins’. The restaurant opened just two weeks ago and has already served three pig heads. Order at least a full day in advance if you’d like to be next.
Photo Courtesy of Posto
Sunday Roasts at Posto, Somerville
Mostly serving wood-fired pizzas, this neighborhood spot in the Boston suburbs combats frigid Massachusetts winters with Sunday Roasts and Whole Roasted Pig Parties. Posto's Sunday Roast offers the most, including leg of lamb, classic Porchetta, Ham Roast and other traditionally hearty items.
Photo Courtesy of CHARCUT Roast House
Hunter’s Meat Pie With Bone Marrow at CHARCUT Roast House, Calgary
The ultimate carnivore pie has arrived at CHARCUT Roast House in Calgary, where each pie is meant to serve at least two people. It’s not clear whether they’ll be served with giant foaming horns of ale, or just very large mugs, but we hope for the former. The restaurant also makes burgers large enough to feed six!
Photo Credit: Galdones Photography/COCHON 555
COCHON 555 US Culinary Tour, San Francisco
Top chefs in major cities go “whole hog” — from butchering and charcuterie to stacks n’ stacks of bacon and glistening hams — for the COCHON 555 event. Now in its sixth year, this self-styled “culinary tour” features five chefs, five wineries, and five heritage pigs served every-which-way to a horde of five-star locavores. This month's event is in Philadelphia on May 25 at a to be announced location. A general admission ticket is $125 and the VIP ticket is $200.
Photo Courtesy of Four Seasons Resort Rancho Encantado
Farmer’s Market Symposium by Terra, Santa Fe
Chef Andrew Cooper of Terra in Santa Fe’s Four Seasons Rancho Encantado has a knack for balancing five-star presentation and medieval throwback plating. His family-style spreads are available on special request in the restaurant and are served on a giant wooden trestle. But even in a casual setting, like the local farmers market, he gets it right with juicy slabs of meat and nice fresh veggies served on sturdy metal-looking squares.
Photo Courtesy of Hurtigruten
Viking Feast by Hurtigruten, Lofoten Norway
Serving wenches, goblets and giant stewpots over open flames? Check, check and CHECK! This looks like an authentic Viking feast (if you ignore the cell phones on the table), because it is. Or at least, it’s a land excursion available to cruise passengers on Hurtigruten’s epic coastal Norway route.
Photo Credit: Daniel Rastes
“Queenly” Whole Rotisserie Chicken by The Modern Rotisserie
Free-range, all-natural, apple-brined rotisserie whole chickens — a favorite family feast for a thousand years and counting. They’re The Modern Rotisserie's main course in their “Fit for a Queen” menu on Mother's Day, or really any day. Side dishes include roasted sweet potato chunks, butternut squash, Caesar salad, rainbow carrots and Brussels Sprouts with wholegrain mustard.
Photo Credit: Nathan Rawlinson/Charcutería: The Soul of
Pincho Moruno — Traditional Charcoal Kebabs From Spain
As the US gets more hooked on house-made charcuterie (or charcutería in Spanish), a few bold home chefs are ready to try butchering and curing their own meat in traditional ways. American author Jeffrey Weiss’ newly released cookbook Charcutería: The Soul of Spain explores traditional Spanish charcutería — everything from ancient butchering and curing customs to full-color photos and modern presentations.