Don’t Flush This: The Pope’s Toilet headlines the Latino Film Fiesta

It's 31 degrees. Grey clouds fill the morning sky.

It’s 31 degrees. Grey clouds fill the morning sky.

Bacon larded Red beet blood-enriched sauce. Yummy.It takes a devious mind to come up with the concept for a pork feast like Chef Jason Logan did for a recent special seating at his soon to be gone restaurant, Bistro Corlise. Then again, you'd have to be almost as warped to voluntarily attend. We're not talking about a barbecue or a banquet featuring the whole animal sitting peacefully on the table with an apple in its mouth. No, Logan certainly utilized the whole pig, but deconstructed into 15 courses celebrating some of the pig's most glorious parts, as well as some not-so-glorious.

A couple dozen of Bend's bravest diners were on hand, which unsurprisingly consisted of a veritable who's who of area chefs who couldn't pass up the opportunity (including representatives from the Deschutes Brewery, Marz Bistro, the Astro Lounge, 28, Willakenzie Winery, Cork, Jen's Garden, Giuseppe's, and Hey Cupcake), a few curious food and wine writers, and a smattering of other adventurous eaters-oh, and of course, some unsuspecting companions who didn't know what they were getting themselves into. In a succession of small plates, the porcine anatomy was explored from the furthest extremities-snout, foot, ear, and tail-into the very heart of the animal, literally.

Bacon larded Red beet blood-enriched sauce. Yummy.It takes a devious mind to come up with the concept for a pork feast like Chef Jason Logan did for a recent special seating at his soon to be gone restaurant, Bistro Corlise. Then again, you’d have to be almost as warped to voluntarily attend. We’re not talking about a barbecue or a banquet featuring the whole animal sitting peacefully on the table with an apple in its mouth. No, Logan certainly utilized the whole pig, but deconstructed into 15 courses celebrating some of the pig’s most glorious parts, as well as some not-so-glorious.

A couple dozen of Bend’s bravest diners were on hand, which unsurprisingly consisted of a veritable who’s who of area chefs who couldn’t pass up the opportunity (including representatives from the Deschutes Brewery, Marz Bistro, the Astro Lounge, 28, Willakenzie Winery, Cork, Jen’s Garden, Giuseppe’s, and Hey Cupcake), a few curious food and wine writers, and a smattering of other adventurous eaters-oh, and of course, some unsuspecting companions who didn’t know what they were getting themselves into. In a succession of small plates, the porcine anatomy was explored from the furthest extremities-snout, foot, ear, and tail-into the very heart of the animal, literally.