Hosted by the National Pork Board, an all-star cast of chefs cooked for the celebratory Pork-A-Palooza dinner at the legendary James Beard House on October 4.
The dinner was held to honor the chefs and key industry partners who have helped pork become the fastest-growing protein in foodservice over the past five years! (Technomic, Inc.’s 2015 Volumetric Assessment of Pork in Foodservice)
The roster included James Beard Award winning chefs Jose Garces, Garces Group, Chicago, IL; Moorestown, NJ; Palm Springs, CA; Philadelphia, PA; Scottsdale, AZ; and Washington, D.C.; Paul Kahan, One Off Hospitality Group, Chicago, IL; Chris Shepherd, Underbelly, Houston, TX.
These JBF award winners were joined by chefs Jason Alley, Comfort and Pasture, Richmond, VA; Justin Brunson, Old Major, Masterpiece Deli, Masterpiece Kitchen, and Culture, Denver, CO; Brad Farmerie, Public, New York, NY; and Saxon + Parole, Moscow, Russia and New York, NY; Adam Sappington, The Country Cat Dinner House and Bar, Portland, OR; Celeste Campise, Who’s Hungry? Magazine and Room 1520, Chicago, IL. Chef Stephen Gerike, Director of Foodservice Marketing and Innovation at the National Pork Board, also cooked for the event.
Swine enthusiasts enjoyed hors d’oeuvres al fresco followed by a six-course feast, all washed down by perfectly crafted drink pairings from Buffalo Trace Bourbon, Jackson Family Wines and Moody Tongue Brewing Company, Chicago, IL. Moody Tongue Brewmaster, Jared Rouben, was onsite pouring the culinary-brewed beers.
Click here to see the menu from the evening.