Central Texas’ top chefs will trot out their best pork dishes with New Orleans flair for the Austin Food & Wine Alliance’s popular charity pig roast raising funds for culinary grants. Tickets are on sale now for the 6thAnnual Wine & Swine, Sunday, Nov. 201–4 p.m. Advance tickets are $85. 


Tickets are nearly sold out for the event, which this year showcases the food, drink and music of New Orleans with perfectly paired pork dishes and whole roasted pigs. The outdoor party features live music, premium wine, beer and spirit tastings and offers a unique Sunday afternoon event in the Texas Hill Country. 


Central Texas’ top chefs will join special guests hailing from New Orleans, including Chef Stephen Stryjewski of Cochon, the celebrated New Orleans restaurant specializing in all things pork, along with famed French Quarter mixologist Chris Hannah of Arnaud’s French 75, who will stir up his take on New Orleans classics.

Wine & Swine once again takes over the re-created historic 1900s Texas town at Star Hill Ranch, just 25 minutes west of downtown Austin in the Texas Hill Country, with food and drink offered at every turn from the old-style saloon to the quaint farm houses that make up the town to the time-honored Main Street where chefs will be roasting pigs on site, many of which have been cooked overnight.

This year’s highlights include a live-fire on-site bread oven manned by Austin’s favorite bread baker, David Norman of Easy Tiger Bake Shop; an extraordinary culinary feat with a whole pig cooked inside a full-sized alligator by San Antonio Chef Pieter Sypesteyn of Cookhouse; and Aaron Franklin of Franklin Barbecue showcasing his gumbo-making chops.

champagne shuttle departing from Central Austin will be available to transport attendees, giving them a head start on the fun with bubbles served en route. Round trip shuttle tickets are an additional $20.

The menu for Wine & Swine promises the best in pork with the skillfulness of celebrated chefs roasting pigs and crafting pork-centric delicacies including the following:

Aaron Franklin

o   Aaron Franklin of Franklin Barbecue, Pork Steak and Sausage Gumbo

o   Michael Fojtasek of Olamaie, Pulled Pork with Apple Slaw and Butternut Butter

o   Stephen Stryjewski of Cochon (New Orleans), Pork Belly, Pickled and Grilled Cabbage and Bacon Slaw on a Potato Roll

o   Bryce Gilmore of Odd Duck, Slow Cooked Pig with Seasonal Garnishes

o   John Bates of Noble Sandwich Co., Cajun Fried Pork Tenderloin on a Lard Biscuit

o   Adam Brick and Taylor Hall of Apis Restaurant & Apiary (Spicewood), “Nduja” Boudin on Grilled Sourdough & Pork Shoulder “Tasso” Remoulade

o   Pieter Sypesteyn of The Cookhouse (San Antonio), Whole Gator & Hog Sauce Piquant

andrew wisehart

o   Andrew Wiseheart of Chicon & Contigo Austin, Whole Hog Gumbo

o   David Norman of Easy Tiger, Flammekuchen (Tarte Flambé), Alsatian Flatbread with Fromage Blanc, Onions and Lardons

o   Jason Dady of Jason Dady Restaurants (San Antonio), Fire-Roasted Porchetta with Creole Crawfish Sauce

o   Alma Alcocer-Thomas of El Alma Café, Porchetta and Salsa Verde with Habanero Bacon Cornbread

o   Ted Prater of Banger’s Sausage House & Beer Garden, Smoked Cajun Boudin, Red Beans & Rice

o   Misti Norris of Heritage Table (Dallas), Pecan-Smoked Pork Ribs, Roux, Puffed Rice & Pickles

o   Lynzy Moran of Baton Creole, Alligator Cornbread Topped with House Boudin & a Creamy Mustard Sauce

o   Amy Eubanks of Whole Foods Market, Liver, Rice & Onion Sausage with Sauerkraut, Apples & Mustard

o   Jorge Hernandez of The Brewer’s Table, Grilled Trotter with Garden Gremolata

o   Ben Runkle of Salt & Time Butcher Shop & Salumeria, Salt Baked Ham with Hoja Santa Gremolata and Savory Beignets

o   Azhar Mohammad of The Carillon, Pork Belly PoBoy, Shrimp & Celeriac Remoulade

o   Susana Querejazu of Barley Swine, Sweet Potato Bourbon Bread Pudding

o   Erica Waksmunski of Parkside, Bananas Foster with Vanilla Cream

o   Rebecca Masson of Fluff Bake Bar (Houston), Fried King Cake Ice Cream

Local favorite pork producer Tender Belly has upped the ante with the annual competition amongst the chefs with a $1,500 prize for the best pork dish determined by crowd vote. Upon entrance, attendees are given tokens to vote for their favorite pork dishes as well as deciding the “best wine with swine” from among the dozens of featured premium wines. Additional tokens will be available for $1 each. All token sales are donations to the Alliance’s culinary grant program. The winners will be announced at 3 p.m.

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