Earlier this year I was extremely fortunate too be a small part of the world famous Seersucker Collective (Chef Nathan Richard’s “Drinking Team with a BBQ’ing Problem”) that participated and took 4th place for Whole Hog at the New Orleans Hogs for the Cause. It was an awe inspiring event raising 100,000’s of thousands of dollars for charity. Now this event is coming to Charleston for the first time and bringing serious Louisiana heat with it!! Soul Rebels Brass Band!! Justin Devillier from La Petite, Ryan Prewitt from Peche, Aaron Siegel from Home Team, etc etc. Yikes. The picture of the hog in the above graphic is a pig I drove down from Celebrity Hog Farmer Tank Jackson’s Holy City Hogs’ farm located on Wadmalaw Island!
Images from 2014 Hogs for the Cause in New Orleans, Louisiana
Here is a press release just issued moments ago!
GO HOG WILD IN VIP STYLE
Hogs Charleston announces schedule of chefs in VIP Tent
CHARLESTON, SOUTH CAROLINA – Hogs for the Cause Charleston is excited to announce the schedule of visiting chef appearances in the Boss Hog VIP Tent during the first annual event on Saturday, October 4, 2014. Visiting chefs include New Orleans chefs Justin Devillier (Executive Chef of La Petite Grocery, James Beard Award finalist for Best Chef: South, and Bravo TV Top Chef Contestant Season 11), Aaron Burgau (Executive Chef of Patois), and Ryan Prewitt (executive Chef of Pêche, James Beard Award winner of Best Chef: South, and James Beard Award winner for Best New Restaurant), as well as Sean Brock from Charleston (Executive Chef of Husk, James Beard Award winner of Best Chef: Southeast, and a James Beard Award finalist for Outstanding Chef). Schedule for Boss Hog VIP Tent:
12:00-1:30: Ryan Prewitt, Pêche, Cured Wahoo with Chiles and Yogurt
2:00-3:30: Aaron Burgau, Patois, Fried Catfish with Boiled Peanut and Celery Slaw
4:00-5:30: Justin Devillier, La Petite Grocery, Crispy Pan Dumplings With Smoked Pork Breast And Cane Syrup
6:00-7:30: Sean Brock, McCrady’s, Husk & Minero, Grilled Pork Ribs with Peanuts and Pickled Peaches
“We are thrilled to have these visiting chefs—not only do they share their love of cooking with us, but they share in our mission to assist those families facing a pediatric brain cancer diagnosis,” states Becker Hall, Co-Founder and Executive Director of Hogs for the Cause. “VIP ticketholders will definitely be treated to an experience to remember.” The chefs will be doing cooking demonstrations and offering samples of the dishes, while providing an inside look at techniques and tips. The “Local Palate VIP” ticket is available for $200. It includes admission, a sample dish from all eight pitmasters,private band viewing in front of main stage, access to the “PassPork” line, which gets faster service, as well as an open bar in the Boss Hog VIP Tent with Husk restaurant bartender Rod Weaver crafting cocktails throughout the day. “Local Palate VIP” ticketholders will also sample the specialty dishes served by the group of visiting chefs, and have use of a private restroom. A very limited number of “Local Palate VIP” tickets will be sold on a first come-first served basis.
Hogs for the Cause is a 501(c)(3) organization that provides aid and relief of those variable expenses and economic burdens which families face while their child is being treated for pediatric brain cancer. Currently, Hogs for the Cause—which has partnered with several hospitals nationally, including MUSC Children’s Hospital—operates as the premier funding source for pediatric brain cancer outreach services in the United States and has given grants to over 200 families in need in just six years.
The inaugural Charleston event could not be possible without the commitment of its sponsors, including Cathead Distillery, the Official Gin and Vodka of Hogs for the Cause; The Local Palate, Charleston City Paper, Charleston Homecare, Sprouse Custom Furniture/Charleston Woodworking School, Thinka, and Acoustic Web Design. For more information about Hogs Charleston visit the website atwww.hogscharleston.org. For more information about Hogs for the Cause visit www.hogsforthecause.org.
On sale now at www.hogscharleston.org. The early bird “Hog” general admission tickets, available in limited supply, are $30 each.
Pork samples are an additional $7 per portion. The “PassPork” is $75, which includes admission, a sample dish from all eight vendors, and access to the PassPork line, which receives faster
HOGS FOR THE CAUSE CHARLESTON
SATURDAY, OCTOBER 4, 2014, THE GROVE AT PATRIOTS POINT
Gates open at 11AM for the first annual music and food event in Charleston, South Carolina.
The purpose of Hogs for the Cause is to provide aid and relief of those variable expenses and economic burdens which families face while their child is being treated for pediatric brain cancer. Currently, Hogs For The Cause operates as the premier funding source for pediatric brain cancer outreach services in the United States and has given grants to over 100 families in need. “We are excited to host this first annual event in Charleston, and as a proud graduate of the University of South Carolina, I’m looking forward to getting back, giving back and making some more great memories,” states Becker Hall, Co-Founder and Executive Director of Hogs for the Cause. “It is especially important to recognize that money raised at Holy City Hogs will benefit families in the Greater Charleston area and those seeking treatment at the Medical University of South Carolina.” Hogs for the Cause has recently made a $25,000 contribution to be used towards the rooms and amenities of the pediatric oncology bone marrow transplant facility in the new Children’s Hospital at MUSC.
LOCAL TALENT AND REGIONAL FAVORITES TO BE FEATURED:
Soul Rebels Brass Band
Sol Driven Train
Rodney Scott, Scott’s Bar-B-Que (Hemingway, SC)
Jimmy Hagood, Food for the Southern Soul
John Haire, Nick’s BBQ
Conyers Family BBQ (Manning, SC)
Aaron Siegel, Fiery Ron’s Home Team BBQ
Mark Behr, Sweatman’s BBQ (Holly Hill, SC)
Lynn and Norton Hughes, Shuler’s Bar-B-Que (Pee Dee, SC)