The Competition Menu for Hops and Hogs dinner and Winners!

Amazing Chefs!

Charcuterie

Pickled fresh picked peas, baby carrots, cauliflower and beans

Bacon Jam with fresh baked bread sticks

Willie's Sweet Bacon Biscuits

Savory Head Cheese

Pate with Pistachio's

Pork Fritters

And the winner is......................Willie's Sweet Bacon Biscuits (aka Crack Biscuits) 

Appetizers

Toasted Barley Salad 

 Toasted Barley, tomatoes, mint, basil, pistachios, olive oil, rice wine and barbecued Pork Skins

Made by Chef Gregg Wangard and Chef Michael Avila

Pâtè en Croûte

Pâtè encrusted in a flacky dough, topped with Spicy Chicarone Salad and Brown Butter Cherries.

Made by Chef Steven Smeets and Chef Casey Walcott

Seared Sea Scallops

Braised Pork Belly, Garden Carrot Puree, thyme apple glaze.

Made by Chef Gregg Wangard and Chef Michael Avila

Pork Many Ways

Sansho Ribs, Slow Roasted Shoulder, Pork and Beans

Made by Chef Steven Smeets and Chef Casey Walcott

And the winner is.............................Pâtè en Croûte!

Made by Chef Steven Smeets and Chef Casey Walcott

Entrees

Kalua Roast Pig

Coconut-Mango Sticky Rice, Pineapple Guava Sauce, Pork and Beans.

Made by Chef Gregg Wangard and Chef Michael Avila

Pork Belly Wrapped Loin

Sage Stuffing, Country Yukon Mashers, Brussels Sprouts, Pork Eye Gravy

Made by Chef Steven Smeets and Chef Casey Walcott

And the winner is.............................Pork Belly Wrapped Loin!

Made by Chef Steven Smeets and Chef Casey Walcott

Dessert

Sticky Toffee Pudding with Candied Bacon and Stout Ice cream

Turtle pie, cookie dough truffles, coconut marshmallows, basil simple syrup fruit salad with fresh whipped cream.

Made by Chef Hannah Ingham and Chef Willette Vey