I just wanted to thank you for the amazing food I keep hearing about. We were so busy, Hin and I didn't get a chance to have any of it except for some beef brisket. I had a little corn salad but that was it. Everything seemed to have gone smoothly and we can't thank you enough for making things so easy for us. I knew immediately when we met that you knew exactly what we envisioned for our wedding. Our guests keep raving about how wonderful all the food was, oh and the pig! He was the highlight of the day, aside from Hin's dad being the life of the party.
We were just at the Landmark Wine Festival, where we had your fabulous pulled pork sandwich and side dishes. I have never had your food before, but my husband picks up your offerings fairly regularly at Sonoma’s Best.
I’m writing because I really thought what your kitchen turns out sets a standard for this kind of food. We are wondering if you would share the pork and coleslaw recipes (I loved the note of horseradish in the slaw). Bryan and Deborah of your staff suggested I write to ask you.
Cochon Volant catered my wedding in June and everything was fantastic. We had 115 guests and did passed appetizers, followed by wonderful plated salads with arugula and heirloom tomatoes. The main course was a pig roast, then we had cake with strawberries and creme fraiche. Rob's staff was great, and everybody loved the food. The pig roast was also a huge hit; everyone loved seeing the fire throughout the day.
Rob helped us figure out place settings and thought of everything we needed for the event. The staff also took care of prepping the tables, folding the napkins and setting the tables beautifully.
Cochon Volant “Flying Pig” BBQ - The Growling and Crunching of Ribs echo from Wolf House in Sonoma to the Sea and Brisket rolls gently across your palates where the glen meets the shore
Dr. Juan Francisco Lara
University of California Irvine