Chefs Go Nose to Tail at Wine & Swine

Annual pig roast raises culinary innovation grant funds

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.

Photo by Austin Food & Wine Alliance

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.

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