Chefs Go Nose to Tail at Wine & Swine
Annual pig roast raises culinary innovation grant funds
By Virginia B. Wood, 12:05PM, Sat. Nov. 9, 2013
24 top chefs from Austin and San Antonio will present dishes based on locally-raised Berkshire hogs for the third annual Wine & Swine pig-out party hosted by the Austin Food & Wine Alliance at Ceres Park Ranch from 1-4pm on Sunday, Nov. 10.
The pastoral afternoon party will include plenty of pork dishes complemented by live music from Ghosts Along the Brazos, tastings of premium Texas and international wines, sophisticated cocktails based on local spirits, plus local craft beer from Jester King Brewery, Independence Brewing, and Thirsty Planet Brewery, and hard cider from Argus Cidery made from Texas-grown apples. Guests will vote for the Greenling Fan Favorite over the course of the afternoon and the winning chef will receive a check for $1,000 underwritten by the Texas Pork Producers Association.
This year's menu includes the following delectable dishes:
South Carolina-Style Whole Hog Sliders with Vinegar & Red Chile Mop & Slaw from Aaron Franklin of Franklin BBQ.
Cubana Frita, Mojo Cubano, Chimba Sauce from chefs Rene Ortiz and Laura Sawicki of Cochi Superstar
A Thai-inspired Pork & Beans Belly from chef Jason Dady of San Antonio
Pork and Chili Cheese Ramen from Tatsu Aikawa of Ramen Tatsu-Ya
Whole Roasted Pig from chef Josh Watkins of the Carillon
Sal & Limon Pork Chile Verde from chef Jesse Perez of Arcade Midtown Kitchen in San Antonio
Pigs on a Blanket from chef Jack Gilmore of Jack Allen's Kitchen
Cochinita Pibil from chef Alma Alcocer-Thomas of El Alma Cafe
All Things Piggy from chef John Bates of Noble Sandwich Co.
Hot dog trio from chef Sarah McIntosh of Epicerie
Pork & Vermouth from chef Kristine Kittrell of Mulberry and WeatherUp
Inside Out Pork Tacos from chef Mat Clouser of Swift's Attic
Fire-roasted pork loin with Morcilla from chef Larry Kocurek of Trace at the W
Grilled Cubano from chef Erica Beneke of Max's Wine Dive
Deviled Ham Sandwiches from chefs Michael Fojtasek and Grae Nonas of the upcoming Olamaie
Look for these desserts:
Breakfast Bacon ice cream and Sweet Potato Ice Cream from Anthony Sobotik and Chad Palmatier of Lick Ice Cream
Brioche Beignet with Banana Pastry Cream & candies by pastry chef Erica Waksmunski of Congress
Hot Chocolate Spiced Pot de Creme by pastry chef Janina O'Leary
Deconstructed S'Mores from Jeffrey's pastry chef Michelle Arcilla
Though the early bird and shuttle service tickets are sold out, it is still possible to purchase event tickets here.
A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.
3rd annual Wine & Swine pig roast, Austin Food & Wine Alliance, Wine & Swine pig roast, Ceres Park Ranch
