Last week, I went to what can only be described as a magical dinner setting. It was a secret supper, where my friend Lauren was only clued into the place and time of the dinner a few hours a head of when we were to eat. Five of us biked to an unassuming house with what looked like from the street an overgrown yard. But once you stepped into the gravel driveway, you realized you were not in just an overgrown yard, but a fantastic, wild garden. You wound your way past an old wooden trailer from the turn of the century (like a gypsy trailer! so cool) that had been turned into dining inside to an outdoor bar where they were serving sangria blanco complete with fresh peaches that had been soaking up the sauvignon blanc for hours.

You wound your way through the back and side yards and found tiny nooks of tables, chairs, and cushions for people to cozy into. We sat on the front porch nestled into a raspberry, lavender, and nasturtium patch. It was incredible. The women who put it on made a five course meal + drink for only $10; this dinner was done completely out of their love and wanting to share their home and cooking with others. It was totally unexpected and such a nice break to be in someones garden and being served from the heart like that .

Also, talk of Pie is not over yet! That is, if you are in San Fransisco.

A friend of mine who went to planning school with me has opened a night-time and weekend business with a few friends: The Pie Truck. Yes, it is every food cart goers dream: fresh baked pies wafting out of a truck that (if you are lucky) will park itself in your neighborhood for that evening or weekend day. Bill, Ji, and Aki, are the masters and makers behind this glorious gift to a city. Last month, Bill sent me a recipe to try that he’s been developing for the Pie Truck and dang was it good. You can also check out their flickr stream here.

Cuban Shepard’s Pie, by Bill Bogenshutz of the Pie Truck SF

3lbs Pork Shoulder

1 yellow onion

1 head of garlic

olive oil

salt

pepper

1 12oz bottle Pilsner beer

Plantain mash:

4 sweet overripe (black on the outside) plantains

4oz unsalted butter

1/2 c heavy cream

Dough:

3 parts flour

2 parts COLD fat (unsalted butter)

1 part cold water

pinch of salt

Preheat oven to 300F. Sear pork in oil on all sides in heavy bottomed roasting dish (dutch oven works great). Toss in sliced onion and smashed garlic cloves and sweat for about a minute or two. Pour in beer and let it simmer for a minute, then cover and place in oven for about 2 hours.

When pork is finished roasting, shred it with two forks, season with salt and pepper to taste, add about a tablespoon of flour and stir to combine.

Slice plantains on the bias and sautee in olive oil or butter until browned and beginning to caramelize. Combine still warm plantains, butter, cream and a pinch of salt in a food processor or blender and pulse only enough to get a nice creamy whipped texture. If necessary, add more cream and/or butter to achieve the proper consistency.

To make dough, place flour, cold butter chopped into 1″ chunks into a food processor. Pulse until butter is in pea-sized chunks. Add water and pulse until combined. Turn onto counter, form into a ball and double wrap in plastic wrap.

Roll dough out to about 1/4″ thick. Cut rounds and line bottom 2/3 of cupcake pan molds with each round. Fill each 2/3 full with roast pork and top with whipped plantains.

Bake at 350 for about 20 min.

If preferred, you can top with a sprinkle of coarse sea salt.