The Austin Food & Wine Alliance Announced today its menu for the 5th Annual Wine & Swine on Sunday, November 8. The event, taking place at Star Hill Ranch, features an all star line up including Aaron Franklin of Franklin Barbecue preparing Whole Hog Carnitas, Michael Fojtasek and Grae Nonas of Olamaie preparing Pork Pastrami Bun with Sorghum Mustard Mayo Slaw, and Rene Ortiz of Launderette preparing Smoked Hawaiian Pork with Persimmon Barbecue Sauce & Celery Root Slaw.

Additionally, the AFWA has announced an exciting new home chef competition, inviting amateur chefs to submit a video of themselves preparing a pork dish, with the winner competing fireside with Noble Sandwich Co. and their pork pros.

Central Texas’ top chefs will trot out their best pork dishes along with their finest whole roasted pigs as the Austin Food & Wine Alliance (AFWA) hosts its popular charity pig roast to raise funds for culinary grants. Tickets are on sale now for the 5th Annual Wine & Swine, Sunday, Nov. 8, 1 p.m. – 4 p.m. Advance tickets are $95.


Chefs will prepare whole, locally raised Berkshire pigs in their own unique culinary styles for the highly anticipated Sunday afternoon outdoor event in the Texas Hill Country. The outdoor party typically sells out and includes live music, premium wine, beer and spirit tastings, and plenty o’ pork.


A new component to this year’s event is a competition for a prized spot on the 2014 Champion Chef Team – led by Chef John Bates of Noble Sandwich Co. – for one lucky and enthusiastic home chef. The home chef winner will cook alongside Bates as his team seeks to secure a second year title. More than 20 chefs will compete for a fan-favorite pork dish and a $1,000 prize from the Texas Pork Producers Association.


To capture the fireside spot among the Noble Sandwich Co. pork pros, amateur chefs must submit a 2-minute or less video of themselves preparing their favorite pork dish. A judging panel will choose the winner based on demonstrated pork passion and all-out enthusiasm. The home chef winner will be crowned AFWA’s Sou-ie Chef 2015. Videos must be submitted via email by midnight, November 3, 2015.


Wine & Swine will take over the historic 1900s town setting of Star Hill Ranch, just 25 minutes west of downtown Austin in the Texas Hill Country, with the festivities spilling out from the saloon and farmhouses onto the time-honored Main Street where chefs will be roasting pigs on site.

Shuttles from downtown Austin will be available to transport attendees, giving them a head start on the frivolity with sparkling wine from Gruet Winery and snacks served en route. Round trip shuttle tickets are an additional $20.

This year’s edition of Wine & Swine will celebrate five years of smoky pork perfection with a signature Bacon & Bubbles Welcomefeaturing Gruet Winery sparkling wines paired with Wright Brand Bacon to be enjoyed by attendees as they enter.

The menu for Wine & Swine promises the best in pork with the skillfulness of celebrated chefs roasting pigs both in-ground and above ground and providing other pork-centric delicacies including:

aaron Franklin 2

o   Aaron Franklin of Franklin Barbecue, Whole Hog Carnitas

o   Michael Fojtasek and Grae Nonas of Olamaie, Pork Pastrami Bun with Sorghum Mustard Mayo Slaw

o   Rene Ortiz of Launderette, Smoked Hawaiian Pork with Persimmon Barbecue Sauce & Celery Root Slaw on a Sweet Roll

o   John Bates of Noble Sandwich Co., Pork Cooked in Corn Husks with Aged Mole, Coal Roasted Pumpkin, and Hominy

o   Adam Brick of Apis Restaurant & Apiary (Spicewood), Smoked Whole Hog Bao Bun with Fermented Chili, Korean Radish, Pickled Mustard Seed, and Horseradish Oil

o   Richard Blankenship and Joel Orsini of CBD Provisions (Dallas), Whole Roasted Lechón with Pork Fat Rice, Steamed on Wood Embers with CBD Hot Sauce, Fermented Vegetables, and Winter Greens

o   Pieter Sypesteyn of The Cookhouse (San Antonio), Cochon de Lait Cooked Over Pecan Wood, Stuffed with Cajun-Style Chaurice Sausage, served with Sweet Pickled Peach Bread Pudding

o   Stefan Bowers of Feast Restaurant (San Antonio), Black Harissa Rubbed Pig

o   Brandi Key of Punk’s Simple Southern Food (Houston), Punk’s Pork n Beans – Beer-Braised Pinto Beans with Country Sausage, Smoked Pork Loin, and Pig-‘strami’

o   Nicole Patel of Delysia Chocolatier, Handmade Chocolate Truffles and Chocolate Barks

Andrew Wisehart

o   Andrew Wiseheart of Gardner, Smoked Pig with Tomato, Wheat Berries & Root Vegetables

o   Leo Silvestrini, Francesca and Marco Ferrarese of Dolce Neve, Cassata Gelato in Lardo Pie Crust

o   Alma Alcocer-Thomas of El Alma Café & Cantina, Taquitos de Achiote Pork

o   Nicholas Yanes of Juniper, Pork Maritozzo – Slow Roasted pork, Broccolini & Whipped Reggiano

o   Ned Elliott of Foreign & Domestic, Smoked Whole Hog Porchetta with Escarole Slaw & Garlic Bread

o   Todd Duplechan of Lenoir, Lemongrass Pork, Beet Dosa, Yogurt, Cucumbers & Beet Raisins

o   Nathan Lemley of Parkside, Grilled Pork Terrine with Pickles & Herbs

o   Joshua Jones of Salt & Time Butcher Shop & Salumeria, Pork Asado Flat Bread – Slow-Cooked Pork with Sourdough Flatbread, Arugula & Extra-Virgin Olive Oil

o   Courtney Whittington of Whole Foods Market, Southern-Style Pork Rangoons

o   Christopher Wilson of The Carillon, Roasted Pork and Cornbread with Dr. Pepper Hot Sauce & Pickled Mustard Seed

o   Ji Peng Chen and Ling Qi Wu of Wu Chow, Bao 3-ways: Homemade Gua Bao (Open-Face Steam Buns) with Cheek, Belly, and Shoulder, with Varying Condiments & Herbs

Austin singer/songwriter Brennen Leigh, who has gained international acclaim for her country, bluegrass, and Americana tunes, will headline Wine & Swine for kick-up-your-heels live music.


In addition to voting for the best pork dish, attendees will also decide the “best wine with swine” from among the dozens of featured premium wines. Attendees are given two tokens to vote for their favorite pork dish and wine. Additional tokens will be available for $1 each. All token sales are donations to the AFWA’s grant program. The winners will be announced at 3 p.m.


Wine & Swine is a fundraiser for the Austin Food & Wine Alliance, a culinary nonprofit dedicated to fostering awareness and innovation in the Central Texas food and beverage community. Through a vibrant grant program, the Alliance will award $40,000 in grants in 2015 to chefs, farmers, artisan producers, and culinary nonprofits for projects focused on culinary innovation and community giveback.


Argus Cidery, 2012 Austin Food & Wine Alliance grant recipient, will be on hand serving recently bottled Agave Ginger Beer and their 2013 Perennial, and Cuvee Coffee will provide its acclaimed coffee. Wine & Swine attendees will have the opportunity to sample theOfficial Drink of Austin, prepared by Chauncy James of Garage featuring fresh juices, rosemary, bitters, and Dripping Springs Vodka.


The annual fall pig roast has attracted a sold-out audience since it began in 2010 and is expected to sell out this year with an estimated attendance of 500 enjoying an afternoon in the Texas Hill Country sampling innovative pork dishes, an amazing sampling of extraordinary wines, and foot-loose live music for a full-blown party o’pork. Tickets are available for online purchase now.


In addition, the Alliance is the beneficiary of the Austin FOOD & WINE Festival, a three-day tribute to world-renowned chefs and winemakers, held each spring in Austin. The AFWA features educational programming and culinary events showcasing Texas’ chef talent along with artisan and local producers, world-class wine and spirit makers, and craft brewers.


The AFWA continues to win tremendous community support with Whole Foods Market® as presenting sponsor and other key supporters including Austin Food & Wine Festival, Texas Pork Producers Association, ABC Bank, Republic National Distributing Company, Glazer’s, FreshPoint, Giant Noise, AT&T Executive Education & Conference Center, Twin Liquors, CultureMap, Premiere Tents & Events, Butler Wood, Max Photography, Texas Tea, Fresa’s Chicken Al Carbon, The Hess Collection, Balcones Recycling, Star Hill Ranch, and Gardere.


For more information about the AFWA, visit, call 512.348.6847, or email Stay up to date with Austin Food & Wine Alliance happenings on Facebook and Twitter

About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

Related Posts