The Austin Food and Wine Alliance will showcase some of Austin’s and the rest of the state’s top culinary talent at its fourth annual Wine & Swine event on November 23.
The afternoon at Star Hill Ranch (just outside of Austin) features 23 chefs preparing a whole Berkshire hog in various styles. Visiting talent includes Dallas chef John Tesar, whose Knife was just named one of the best new restaurants in the country by Esquire magazine, and Steve McHugh, whose excellent Cured at the Pearl Brewery complex in San Antonio received a runner-up nod on the same list.
The event will also give attendees a chance to taste food from upcoming Austin restaurants Launderette/Angry Bear (Rene Ortiz, formerly of Sway and La Condesa) and chef Lawrence Kocurek’s Counter 3. Five. VII. Austin restaurants participating in the day of grazing (and wine tastings) include Mat Clouser of Swift’s Attic and Wu Chow; Michael Fojtasek & Grae Nonas of Olamaie; Brandon Fuller of Café Josie; Jason Stude of Congress; and Andrew Wiseheart of Contigo.
Tickets go on sale at 11 a.m. today and can be purchased at austinfoodwinealliance.org. Tickets cost $85, but the first 100 tickets will be sold for $70. Proceeds benefit the culinary grant program from the Austin Food and Wine Alliance, which will distribute $30,000 in grant money to chefs, farmers, artisan producers and entrepreneurs in 2014.