Hops and Hogs IN THE NEWS!!
BY TERI BAYUS
"There are few things I love more than pork prepared correctly. A whole hog, cooked snout to tail is in fact a fantasy dining experience for me. My prayers have been answered in the form of a new culinary competition and feast that is part of the Wine, Waves and Beyond event hosted by the Boutique Hotel Collection.
The Hops and Hogs Chef’s Throwdown is a feasting event pitting the executive chefs against each other to create several courses each using a sustainable hog from Rancher’s Alliance, items from the chef’s garden, all paired with local breweries. The dinner (on May 3, 2014) will be set in the romantic garden at Sycamore and the diners will choose the winner of the Pork Award........."
Read more here: Culinary Tourism