Celebrate Whole Hog Bbq at Inaugural NC Bbq Revival

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In celebration of North Carolinas most revered food, Barbecue,  PICNIC and Green Button Farm are hosting the inaugural Bbq Revival, October 28th – 30th. The idea is to celebrate and honor the tradition of wood-smoked, whole hog Bbq.  The event spans a three day weekend full of great food, educational classes, and culminates with Bbq Church (yes, that’s right) and a Pig Pickin’ on Sunday. Proceeds will benefit the Triangle Land Conservancy.

Wyatt Dickson, Ryan Butler and Ben Adams opened PICNIC with a commitment to upholding NC barbecue and to serving high quality pasture-raised pork. Their NC Barbecue Revival is a further celebration of this time-honored tradition and heritage breed pigs.“Whole hog barbecue is one of our most important foodways in North Carolina,” offered Barbecue Man Wyatt Dickson of PICNIC who explained that “the mission of the NC Barbecue Revival is to celebrate whole hog barbecue and bring recognition to its past, present and future, as well as to the importance of high quality hogs.”

The weekend will kick-off with an intimate 5-course dinner at Ryan Butler’s  home with champagne pairings by sommelier, Inez Ribustello. Get up close and personal as you dine with the country’s best pitmasters – Wyatt Dickson, Tyson Ho, Sam Jones, Elliott Moss, John Lewis and Bryan Furman. Ben Adams welcomes guest chef Justin Burdett from Asheville’s Local Provisions, named one of EATER’s “21 Best New Restaurants in America.” Included is a tour of the farm, a cooking demo and a hog calling contest. (This I want to see)

Saturday  includes a class on Southern pie making with Phoebe Lawless of Scratch Baking in Durham, Whole-hog butchery with Ryan Butler & Steve Goff, bourbon tasting with Gary Crunkleton, owner and bartender of The Crunkleton in Chapel Hill and more. For a complete schedule go HERE.

A special seated lunch with Elliot Moss from the celebrated Buxton Hall (Asheville) will be vegetable focused with recipes coming from their recently release cookbook, “BUXTON HALL BBQ’S BOOK OF SMOKE” Follow-up lunch with a farm walk in the late afternoon, & a progressive dinner.

The Oyster Roast and Progressive dinner brings together an impressive list of talent including Saltbox Seafood and Locals Seafood who are kicking off the evening with oysters and Brunswick stew by the pond. Dinner will be served on the pasture under a tent and include chef’s like  Arrogant Swine’s Tyson Ho, Lewis Barbecue’s John Lewis, Savannah’s Bryan Furman of B’s Cracklin and many more. For tickets and info go HERE. Dessert will be S’mores in the barn with live music. Sounds like this dinner is going to “progress” very nicely.

The apex of the weekend commences on Sunday with BBQ Church, a symposium welcoming all North Carolina pitmasters to lend their voice to the discussion about NC wood-smoked, whole hog barbecue. This event will be moderated by national barbecue experts, Rien Fertel, author of The One True Barbecue, and Robert Moss, and a Lifetime BBQ achievement award will be presented. This event is free for the community to join, from 11 am – noon.

Immediately following is the Picnic – a time for BBQ fellowship featuring a pig pickin’ prepared collectively by North Carolina barbecue pitmasters. Guests are invited to bring the whole family and a picnic blanket and enjoy the pig alongside dishes from local chefs, a beer garden with Ponysaurus and Fullsteam, wine garden with Wine Authorities, and live blue grass from 12:30 – 4 pm. For tickets and info go HERE

Proceeds will benefit the Triangle Land Conservancy whose mission is to create a healthier and more vibrant Triangle region by safeguarding clean water, protecting natural habitats, supporting local farms and food, and connecting people with nature through land protection and stewardship, catalyzing community action, and collaboration.

Happy Oinking

Johanna

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