David Dixon 10 a.m., April 17
Heavenly Hog Fall Pig Out
The participating 8 chefs each drew one "pig part" in a blind drawing. Each will create a dish to pair with a beverage of his own choosing. Participating chefs and their pig parts include: Hanis Cavin/Carnitas Snack Shack (skin/fat), Olivier Bioteau/Farmhouse Cafe (ribs), Anthony Sinsay/Burlap (wild card: his pick), Tommy Fraioli/Sea Rocket Bistro (loin), Rich Sweeney/R Gang Eatery (trotters/shanks), Matt Richman/Table 926 (head), Kyle Bergman/Ritual Tavern (belly), and Karl Prohaska/The Handlery Hotel (shoulder/butt).
- When: Friday, October 11, 2013, 6 p.m.
- Cost: $125