Events: Wine & Swine announces line-up; tickets go on sale

A dish from last year's Wine & Swine event. (Credit: Max Photography)

A dish from last year’s Wine & Swine event. (Credit: Max Photography)

The Austin Food & Wine Alliance’s annual Wine & Swine event this year takes place on November 20, and will have a decidedly Big Easy flare. The pig-centric event that features 22 chefs preparing whole roasted pigs will celebrate the food, libations and sounds of New Orleans.

The event at Star Hill Ranch (1500 Hamilton Road) will welcome James Beard award-winning chef Stephen Stryjewski of Cochon in New Orleans and mixologist Chris Hannah of historic Arnaud’s French 75, who will prepare Hurricanes and a “The Nighttripper,” a cocktail he composed in honor of Dr. John. Local chefs include Alma Alcocer-Thomas (El Alma Café), John Bates ( Noble Sandwich Co.), Adam Brick and Taylor Hall (Apis Restaurant and Apiary), Michael Fojtasek (Olamaie), Bryce Gilmore (Odd Duck, Barley Swine), Erica Waksmunski (Parkside), and many more. And, stepping out from behind his smoked, Aaron Franklin will prepare gumbo. The chefs won’t just be cooking for fun and for guests, the crowd will vote on a $1,500 prize for the best in show this year.

In addition to the chefs working on their pigs, this year’s event will also have live-fire bread oven on-site manned by David Norman of Easy Tiger Bake Shop. Music will be provided by the Gulf Coast Playboys, and the team from Geraldine’s will serve their 2016 Official Drink of Austin, Far From the Tree, which weds Treaty Oak rum with Paula’s Texas Orange liqueur, house-made pecan syrup, and apple.

Tickets went on sale today. The first 150 tickets will be sold for $75. The price rises to $85 after those sell. A champagne shuttle is offered from Central Austin for an additional $20.

The annual event benefits the grant program of the Austin Food & Wine Alliance, which distribute $25,000 to artians producers, spirit makers and brewers in 2016. Tickets and more information at austinfoodwinealliance.org.

 

 

 


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