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Menu announced for Sunday’s Wine & Swine event

Matthew Odam
modam@statesman.com
Tacos at last year’s Wine & Swine event. [Contributed by Julia Keim]

One of the city’s best one-day food events returns Sunday as the Austin Food & Wine Alliance celebrates the beauty of the pig at its annual Wine & Swine event.

The afternoon at Camp Mabry will feature 29 chefs preparing dishes from a whole hog, with flavor profiles and techniques representative of Asia, Latin America, Europe, the Middle East/Africa, and North America.

The menu includes Memphis-Style pulled pork with pecan miso remoulade from Taylor Hall of Apis, flautas ahogadas de carnitas from Gabe Erales of Comedor, Austin Eastciders-glazed ribs with sage and apple sausage from Andrew Risner of Franklin Barbecue, Texas-style pork minestrone with preserved chilis, masa pasta and field peas from Damein Brockway of Jester King Kitchen, roasted pork bánh mì from Tebi and Trinh Nguyen of Le Bleu, mushroom shawarma with hummus from Berty Richter of TLV, pan con chicharrón from Maribel Rivero of Yuyo and much more. Balancing out the equation will be plenty of wine.

Tickets for the event cost $90, and there are also $150 VIP tickets available, which include early entry, special tastings and gift from Yeti. Tickets can be purchased at austinfoodwinealliance.org.

The event is a fundraiser for the AFWA’s grant program that started in 2012, and has awarded $252,500 in grants to chefs, farmers, artisan producers, and culinary nonprofits for projects focused on culinary innovation and community giveback. The Alliance will award another $70,000 in grant funding next month, which will bring the total amount of the organization’s donation to the community to $312,500.

View the complete menu below:

Alice’s Restaurant at Treaty Oak Distillery (Scott Fogle) - Texas Porchetta Stuffed with Pickled Pineapple & Cilantro on Fresh Tortillas

Apis (Taylor Hall) - Memphis-Style Pulled Pork with Pecan Miso Remoulade, Fermented Vegetable Slaw & Pickles on a Spiced Potato Bun with Fresno Chili Hot Sauce

Barlata Tapas Bar (Daniel Olivella) - Smoked Pork Belly Paella with Mushrooms

Comedor (Gabe Erales) - Flautas Ahogadas de Carnitas

Contigo (Andrew Wiseheart) - Hog Dog with Pickled Green Relish

Foreign & Domestic (Nathan Lemley & Sarah Heard) - Pork Rillette Profiterole with Mustard Seeds & Fruit

Franklin Barbecue (Andrew Risner) - Austin Eastciders Glazed Ribs with Sage & Apple Sausage, Applejack Bread Pudding & Pecans

Jerk Shack, San Antonio (Nicola Blaque) - Jerk Pork Belly with Coconut & Turmeric Rice, Pickled Vegetable Slaw & Pineapple Chutney

Jester King Kitchen (Damien Brockway) - Texas-Style Pork Minestrone with Preserved Chilis, Masa Pasta & Field Peas

Killa Wasi (Kati Luedeke) - Whole Hog Frito Pie with Head Cheese Chili

Le Bleu (Tebi Nguyen & Trinh Nguyen - Roast Pork Banh Mi

LeRoy & Lewis (Evan LeRoy) - Pork Hash & Rice

Le Vacher (Jacob Euler) - Cassoulet with Glazed Roasted Hog, Stewed Tomatoes, Tarbais Beans, Bacon & Pickled Shallot

L’Oca d’Oro (Fiore Tedesco) - Grilled Pork Shoulder Saltimbocca di Maiale with Capicola, Sage, Fresh Mozzarella & Pancetta Jam

Madhu Chocolate (Harshit Gupta & Elliott Curelop) - Chocolates with Cardamom, Masala Chai, Coconut Milk, Cashew, Orange & Clove

Mañana (Lindsay Flagg) - Thanksgiving Pies: Caramel Apple with Pecan Oat Streusel, Classic Pumpkin, and Chocolate Bourbon Pecan

Meridian, Dallas (Junior Borges) - Feijão Tropeiro (Brazilian Cattleman’s Beans) with Black Beans, Smoked Sausage, Collard Greens, Yuca Flour & Grilled Pork

Olamaie (Michael Fojtasek) - TBA

Revue (André Natera & Kevin Truong) - Milk-Braised Pork

Roya (Amir Hajimaleki) - Heritage Pork Fesenjoon (Persian Pomegranate Walnut Stew) with Orange-Scented Basmati Rice; Cardamom & Orange Blossom Tea with Rice Cookies

SRSLY Chocolate (Bob Williamson) - Cochinita Pibil Chocolate Bar

Sway Thai (Charles Schlienger) - Fire-Roasted Whole Hog with Nam Prik Pla (Spicy Chili Sauce), Thai Basil & Crispy Shallots

Supper Club SZN with The Austin Winery (Deepa Shridar) - Rajasthani Smoked Pork with Country White Bread & Baingan Bharta (Eggplant Relish)

TLV (Berty Richter) - Mushroom Shawarma with Hummus (Vegetarian)

Yuyo (Maribel Rivero) - Pan con Chicharrón