Memphis Chefs Headed to Portland to Roast a Pig (Among Other Things)



An impressive roster of Memphis chefs heads to Oregon next month to bring a Southern-style whole hog roast to Elk Cove Vineyards, an acclaimed family-owned winery in the Willamette Valley. Spontaneous vacationers might want to join in the fun.

The pig roast on August 17 is called “Memphis Goes Hog Wild in Oregon” and will feature the culinary wizardry of Felicia Willett of Felicia Suzanne’s, Craig Blondis of Central BBQ, Andy Ticer and Michael Hudman of Andrew Michael’s and Hog & Hominy and Ryan Trimm of Sweet Grass, Next Door, and the soon-to-open Southward Fare & Libations.

“It’s a Memphis chef-focused event that will showcase all sides of the city’s culinary personality, including barbecue and different styles of cooking,” said Michael Hughes, general manager of Joe’s Wines & Liquors and a coordinator of the West Coast festivities.

Elk Cove winemaker Adam Campbell hatched the idea when visiting Memphis in February for Joe’s annual “Passport to Oregon” wine tasting. “He was having dinner at Felicia’s and said it would be great if she could come out and visit,” Hughes recalled. “The idea just snowballed from there.”

Along with the pig roast, side dishes and desserts prepared by Memphis chefs, EaT in Portland will provide its signature Cajun-style bivalves, and five local vineyards will pour rosé wines. Participants will pick their favorite in a “rosé smack down” taste competition.

Tickets are $75 each and can be purchased through Elk Cove Vineyards.

Hughes is particularly excited about eating oysters from the Northwest, which he describes as briny and delicious. “Oysters from each sound taste distinctly different,” he said. “They are truly amazing.”

In addition to the winery event, Memphis chefs also will team up August 15 with Chef Jenn Louis for a multi-course affair at her Portland restaurant called Lincoln. Louis, who owns Lincoln with her husband David Welch, shares a prestigious honor with Ticer and Hudman. All three have been named a “Food & Wine” Best New Chef. The magazine recognized Ticer and Hudman this year and named Louis a winner in 2012.

Memphis Goes Hog Wild in Oregon, August 17, $75, Elk Cove Vineyards

 

 

 

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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

About This Blog

Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

To contact Pamela, email her at pam@memphismagazine.com.

To contact Hannah Bailey, email her at bailey@memphismagazine.com.

 

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