2nd Annual Wine & Swine Pig Roast
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Central Texas’ Chefs Go Hog Wild for the Austin Food & Wine Alliance's Culinary Grant Program
Central Texas’ top chefs will go whole hog with a dozen chefs preparing whole pigs for an authentic pig roast
raising funds for AFWA culinary grants. The event will be held outdoors in the historical 1800s setting of
Pioneer Farms, just 15 minutes north of Downtown Austin.
Featuring live music by Warren Hood and The Goods, premium wines tastings,
spirited cocktails, local craft brews and plenty o’ pork tastings.
Our Chef Line Up:
Austin’s favorite father-and-son chef team will roast whole pigs with Gilmore style.
One of the originators of Wine & Swine, the 2012 James Beard Foundation Best Chef finalist will roast a Maple Bourbon-Glazed Whole Pig with Jim Beam Black®.
Known for his passion in cooking whole animals, Bullington will prepare his pig with
an Argentina-style brine for Salmuera Pork with Posole.
Josh Watkins of The Carillon
A fierce chef competitor, Watkins hopes to defend his champion title from the Alliance’s Live Fire! event last spring with a selection of pork dishes prepared in a unique pig roasting box.
Zack Northcutt of Swift’s Attic
Taking a sweeter twist, Northcutt hopes to steal the stage with
Bacon & Molasses Ice Cream with Foie Gras Whipped Cream and Strawberry Balsamic Glaze.
Rebecca Rather of The Pink Pig, Fredricksburg
This award-winning cookbook author and chef will introduce her new restaurant by
featuring Cuban Pig Roast and Indian Fry Bread.
Andrew Wiseheart of Contigo
Named a 2012 Rising Star Chef by Star Chefs, Wiseheart will present his
Pork with Smoked Tomatoes and Arugula.
Alma Alcocer-Thomas of El Alma
Chamorro (pork in the style of Guam & the Marianas Islands)
John Bates of Noble Pig
Porchetta Sandwiches with Pickled Winter Squash
Pork Stew with Maker’s Mark Glazed Smoked Pork and Chicharrón
Eric Lucas of Whole Foods Market®
Pork Three Ways: Rillettes, Ribs and Pork Belly Biscuits
Charles Mayes & Brandon Fuller of Café Josie
Glazed Pork with Udon Noodle Soup
Harold Marmulstein of Salty Sow
Slow Roasted Porchetta
David Norman of Easy Tiger
Lardon-Studded Fougasse (French-Style Flatbread)
Ben Hightower of Trace
Cochon De Lait (Cajun-style Roasted Pig)
Nicole Patel of Delysia Chocolatier
Jalapeno Bacon Truffle, Texas Wine & Cherry Truffle & Smoked Salted Caramel
Bud Royer of Royers Round Top Café
Tickets are $75 in advance, $95 at the gate. Cash or credit at the gate.
Tickets are non-refundable. Wine & Swine will happen rain or shine.