Saturday, November 27, 2010

Wine and Swine GIVEAWAY!

Happy Thanksgiving weekend, everyone!

I have so much to be thankful for this year. At the top of my list is the birth of my beautiful new niece, Anna, who at the age of one week, already has me completely and utterly smitten. I mean, how could you not love this face?


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Self-indulgent aunt-swooning aside, though, I have something exciting to share with you all. A giveaway!

If you're a food lover worth your salt, you're probably emerging from your turkey coma, shaking your head at the mass quantities of vittles you ingested and simultaneously wondering, "What's next?" Well, the good folks at the Texas Hill Country Wine & Food Festival are here for you, with a delightful weekend of porcine delights that you won't want to miss. VoilĂ  - the Wine & Swine Culinary Weekend!

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The Wine & Swine weekend pairs pork and pinot (and other vino varieties, too) in all manner of piggerrific ways. They're kicking things off this Friday, December 3rd, with a Pork & Cork at the AT&T Conference Center, during which chefs will use all parts of the pig to create a flavorful feast paired with Old and New World wines. Saturday brings the Sip, Swirl & Squeal Wine Seminar, where you'll be treated to unique wines paired with a sampling of pork specialties. The weekend will culminate on Sunday with a real Hill Country Pig Roast, during which a herd of fantastic chefs (namely, Jonathan Gelman of the Driskill Grill; Paul Qui of Uchiko; Larry Kocurek of Kocurek Family Charcuterie; Josh Watkins of The Carillon; Jack Gilmore of Jack Allen's Kitchen; Rebecca Rather of Rather Sweet Bakery in Fredericksburg; Larry McGuire of Perla's and Lambert's; John Bullington of Alamo Drafthouse; and Jason Dady) will each be preparing a whole pig in his or her own culinary style to share with attendees. Add live music, craft beer, and wine tastings and set the event at a ranch in Driftwood, and you've got yourself a very Austin-y pig party.

The Festival folks have very generously provided me with a pair of tickets to the Texas Hill Country Pig Roast to give away to one lucky reader of this blog! To enter, simply leave a comment below with your favorite part of the pig. If you are on Twitter, you can get an additional entry by tweeting, "Enter to win a pair of tickets to the @txwineandfood's Hill Country Pig Roast from @foodiethenew40: http://bit.ly/iiZhsk"(retweeting my tweets about the contest works, too). Entries will close at 7:00 p.m. CST on Tuesday, November 30th; I'll pick the winner that evening.

If you'd like to attend any of the Wine & Swine weekend events, be sure to check out their website for more info and tickets!

34 comments:

  1. Obviously I'm not entering the giveaway (although a weekend in Austin with you WOULD be super fun ;). I just wanted to gush over that gorgeous neice of yours! She actually looks a little like your SIL in that picture!

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  2. Tegan, she will be one very lucky girl if she ends up looking like my SIL! I can't wait to watch her grow up!

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  3. Belly all the way, though there really is no part of the pig I'd turn down!

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  4. Mmmm... toss up between pork belly and the loin. YUM.

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  5. Tegan, I was going to say the same thing! So sweet. The wine & swine festival sounds FUN (and yummy).

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  6. Tegan is so cute :) And Optimista-- you are amazing. Thanks for all the great photos, among all the other things you did for us this week!

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  7. Anna is a living doll! And my favorite cut is the cheek- can't resist pig cheeks whenever I see them on a menu.

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  8. I'm not eligible for the contest due to: being related to the advertiser, being too far away, and giving 3 choices when the rules set the limit at one choice. Anyway, here are my 3 choices; My mother's grilled pork chops, BBQ ribs, and pork belly sliders which I discovered in my travels to the Lone Star State.
    .
    Uncle H

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  9. Ooh! Wine and swine! Would be quite fun.

    I'm very partial to pork tenderloin.

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  10. I have to say my favorite part of the pig is the skin. Hmmm.... chicharrones.... :)

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  11. Pork tenderloin all the way! Ribs come in second, followed closely by the belly.

    Congrats on the new niece! She's a beauty. :)

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  12. Chicharrones are definitely my favorite part

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  13. Umm, hello, pork belly! I love it almost as much as I love that picture of your gorgeous niece!

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  14. Pork belly! Love. And your new niece is SUCH a cutie!

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  15. Your niece IS a cutie! I welcome the opportunity to network with other cool foodies! My favorite piggy parts are: 1) ribs, ribs, ribs!! 2) hog shoulder 3) pork belly..mmm..

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  16. I'm gonna jump off the pork belly wagon for a minute because prosciutto could be one of the most delicious delicacies of all time. So my vote is for the pork LEG!

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  17. It's hard to pick a clear winner, but loin would come out as the top contender, eking out the belly and the skin (another shout out to chicharons!) by a hair.

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  18. Cheeks or Belly...I love me some pork. YUMMY!

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  19. The answer is bacon, which interestingly is defined as a type of cut rather than being from a specific part of the pig:
    http://www.answerbag.com/q_view/349349

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  20. ribs and belly. and gah :) i love how adorably small she looks in her outfit.

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  21. Love me some perfectly seasoned, juicy pork loin! :-)

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  22. Ribs are my absolute favorite!

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  23. Ham...smoked of course.

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  24. there is something oddly nostalgic about getting pig snout sandwiches when visiting family in St. Louis...

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  25. I would LOVE to take my husband to this! He has not met a pig that he does not like, especially when combined with wine.

    ...oh, and I love pork belly!

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  26. The tail!

    Your niece is a *cutie pie*

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  27. Very tough question because the whole pig is so delicious, but I'm going with 1) belly, 2) ribs, 3) shoulder cooked for a really long time.

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  28. Thanks to all who visited and voted!

    And the random winner of the contest (courtesy of Random.org) is...Whitney Francis! Congrats, Whitney! Hope you enjoy the pig roast!

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