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2nd Annual Wine & Swine Pig Roast

Pioneer Farms

10621 Pioneer Farms Dr, Austin, TX 78754, USA

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Event Description

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: 

 

Bryce Gilmore of Barley Swine & Jack Gilmore of Jack Allen’s Kitchen

Austin’s favorite father-and-son chef team will roast whole pigs with Gilmore style.

  

Jason Dady of Bin 555 and Jason Dady Restaurants, San Antonio

 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®.

 

 John Bullington of the Alamo Drafthouse and 400 Rabbits

 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

 

James Holmes of Olivia and Lucy's Fried Chicken

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

 Homemade Pies

  

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.

November 4th, 2012
1:00 pm –  5:00 pm