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
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