Wine & Swine

Sunday November 24, 2019
Camp Mabry

Wine & Swine is a pork-tastic event featuring the ultimate pig roast along with wine, beer, and spirits tastings and incredible live music. Wine & Swine 2019 was a squealing success. We hope to see you next year!

Wine & Swine

Congratulations to the 2019 Wine & Swine Winners:

Best Pork Dish: L’Oca d’Oro

Best Wine with Swine: Luke Wines with Washington State Wines

See this year’s wine, beer, and spirits list!

Chefs and Dishes

This year’s Wine & Swine featured the following culinary talent:

Chef Scott Fogle of Alice’s Restaurant at Treaty Oak Distillery  – Texas Porchetta Stuffed with Pickled Pineapple & Cilantro on Fresh Tortillas

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

Chef Daniel Olivella of Barlata Tapas Bar – Smoked Pork Belly Paella with Mushrooms

Chef Gabe Erales of Comedor – Flautas Ahogadas de Carnitas

Chef Andrew Wiseheart of Contigo  – Hog Dog with Pickled Green Relish

Head Doughpuncher David Norman of Easy Tiger Bake Shop & Beer Garden – Pork Carnitas Torta Ahogada with Tomato Sauce and Chile de Arbol Salsa Served on a Birote Sourdough Roll

Chefs Nathan Lemley & Sarah Heard of Foreign & Domestic – Pork Rillette Profiterole with Mustard Seeds & Fruit

Pitmaster Andrew Risner of Franklin Barbecue– Austin Eastciders Glazed Ribs with Sage & Apple Sausage, Applejack Bread Pudding & Pecans

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

Chef Damien Brockway of Jester King Kitchen – Texas-Style Pork Minestrone with Preserved Chilis, Masa Pasta & Field Peas

Chef Kati Luedeke of Killa Wasi – Whole Hog Frito Pie with Head Cheese Chili

Chefs Tebi Nguyen & Trinh Nguyen of Le Bleu – Roast Pork Banh Mi

Chef Evan LeRoy of LeRoy & Lewis  – Pork Hash & Rice

Chef Jacob Euler of Le Vacher  – Cassoulet with Glazed Roasted Hog, Stewed Tomatoes, Tarbais Beans, Bacon & Pickled Shallot

Chef Fiore Tedesco of L’Oca d’Oro  – Grilled Pork Shoulder Saltimbocca di Maiale with Capicola, Sage, Fresh Mozzarella & Pancetta Jam

Harshit Gupta & Elliott Curelop of Madhu Chocolate  – Chocolates with Cardamom, Masala Chai, Coconut Milk, Cashew, Orange & Clove

Chef Lindsay Flagg of Mañana  – Thanksgiving Pies: Caramel Apple with Pecan Oat Streusel, Classic Pumpkin, and Chocolate Bourbon Pecan

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

Chef Michael Fojtasek of Olamaie – Sausage & Slaw Biscuit Sandwich

Chefs André Natera & Kevin Truong of Revue  – Milk-Braised Pork

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

Bob Williamson of SRSLY Chocolate  – Cochinita Pibil Chocolate Bar

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

Chef Deepa Shridar of 33Tigers – Rajasthani Smoked Pork with Country White Bread & Baingan Bharta (Eggplant Relish)

Chef Berty Richter of TLV – Mushroom Shawarma with Hummus (Vegetarian)

Chef Maribel Rivero of Yuyo  – Pan con Chicharrón

Thank You To Our Sponsors


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