It's Time for Wine and Swine
Annual cook-off raises grant money with porkiliciousness
By Virginia B. Wood,
10:00AM, Wed. Nov. 19, 2014
The Austin Food and Wine Alliance hosts their fourth annual Wine and Swine pig cook-off this Sunday, Nov. 23. More than 20 Texas chefs will demonstrate their mastery of pork cookery while they compete for a $1,000 cash prize and raise money to fund culinary innovation in Central Texas.
Wine & Swine offers some new features this year, most notably the choice of the scenic Star Hill Ranch near Bee Cave as the event venue. Popular for weddings, family reunions, and corporate retreats, the Star Hill compound is made up of carefully restored historic buildings arranged to create the atmosphere of a bucolic Hill Country town. The Marshall Ford Swing Band will play and the manicured grounds will be bustling with whole hog roasting pits, food serving stations, the Bubbles Saloon where guests can enjoy pork-friendly sparkling wines, and a rodeo-like arena where folks can test their skill riding Harley, the mechanical hog.
The pork served on Sunday will be locally-raised heritage Berkshire hogs and dishes will run the gamut from roasted whole hogs to porchetta, crispy pig head carnitas, and fried bologna. All ticket holders will receive tokens designated for voting for the People's Choice and the Best Wine with Swine dishes. Additional tokens may be purchased for $1 with the proceeds going to the culinary grant fund. At 3:30pm, the Texas Pork Producers will present the winner with a check for $1,000. Here's a look at the menu in case you'd like to make a pork plan of attack in advance.
John Tesar of Spoon Bar & Kitchen and Knife (Dallas), two-time James Beard Best Chef Southwest semifinalist and Bravo’s Top Chef contender, will prepare crispy pig head carnitas-style with three salsas.
Rene Ortiz of the highly anticipated Launderette and finalist for the 2013 James Beard Awards, will prepare a "roasted pork extravaganza."
Michael Fojtasek and Grae Nonas of Olamaie will serve up their celebrated buttermilk biscuit with pimento cheese and fried bologna.
Andrew Wiseheart of Contigo and Gardner will prepare smoked pig stew, sprouted grains and greens.
Ronnie Killen of Killen’s BBQ and Killen’s Steakhouse (Houston) will feature barbecue pork belly with a Bing cherry and Port wine reduction.
Steve McHugh of Cured (San Antonio) will serve roasted swine and beans, a slow roasted swine over pink-eyed peas and gremolata.
Mark Schmidt of Blackbird and Henry will prepare porchetta with local arugula.
Jeff Balfour of Southerleigh (San Antonio) will feature roasted pork with stuffed cabbage and mustard gravy.
Peter Maffei of Finn & Porter will serve slow roasted pork belly with caramelized cauliflower and pickled raisins.
Brandon Fuller of Café Josie will prepare slow cooked pork.
Jason Stude of Congress will prepare cider brined pig with braised cabbage, apple, sourdough, mustard and pig caramel.
Alma Alcocer-Thomas of El Alma will feature grilled chorizo verde.
Harold Marmulstein of Salty Sow will prepare roasted pork.
John Bates and Brandon Martinez of Noble Sandwich Co. will present a smoked pork taco with lard tortilla and fermented jalapeño salsa
Kristine Kittrell of Weather Up will prepare Triple Sec braised pork, raclette, tangerines, crispy potatoes, and grilled peppers.
Mat Clouser and Zack Northcutt of Swift’s Attic will create "Three Little Piggies."
Larry Kocurek of Counter 3 . FIVE . VII will prepare tete de cochon.
Ben Runkle, Bryan Butler, and Josh Jones of Salt & Time Butcher Shop & Salumeria will present pork, many ways.
Rebecca Masson of Fluff Bake Bar (Houston) will feature dirt cake with milk chocolate cremeux.
Laura Sawicki of Launderette will feature olive oil apple surprise.
Janina O’Leary of laV will create her famous brioche doughnut with pâte and fresh fruit preserves
Tara Royer Steele of Royers Pie Haven will be serving up slices of Royers sweet pies
Angel Begaye of Trace at the W will serve maple pot de crème with milk chocolate coffee bavarois, cinnamon chantilly and maple candied bacon
Robyn Mayo of The Carillon will prepare a slew of treats including bacon caramel popcorn, French crostini with bacon onion jam, and spiced pumpkin cupcakes with maple bourbon bacon icing.
Texas' Best Sommeliers of 2014, Scott Ota of Arro and Joelle Cousins of Red Room have curated a special selection of four wines perfect for pork pairing. In addition, 18 wineries from Texas and California will be pouring some of their best vintages. A 2013 culinary grant recipient, Austin's Argus Cidery, will serve a new agave ginger beer along with their 2013 Perennial and Cuvée Coffee will be the non-alcoholic beverage of choice. Craft cocktail fans can sample the Official Drink of Austin 2014 created by Justin Elliot of Qui , a homemade tepache with local honey, lemon juice, and Balcones Distilling Rumble.
Wine and Swine benefits AFWA's annual culinary innovation grant program that provides funds to support the creative ideas of Central Texas chefs, restaurants, farmers, ranchers, artisan food producers, and food-related non-profits. This popular event always sells out and we're advised there are only about 100 tickets left. They are $85 in advance and $100 at the gate. Buy tickets here now.
Wine and Swine
Sunday, Nov. 23 1-4pm
Star Hill Ranch, 15000 Hamilton Pool Rd.
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