October 2018 Archives

A Pig Roast at Hope Farms

Recipe for Success
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Pig Roast Chefs.jpgOnce upon a time there were two pigs...But unlike the classic children's tale, these two piggies didn't escape. They became dinner for 65 partygoers at the fall 2018 Chefs in the Field pig roast at Hope Farms. The evening featured farm-fresh produce and heritage pigs from Jolie Vue Farms donated by emeritus, founding board memeber Glen and Honi Boudreaux. The event, held on the bucolic grounds of the farm, raised more than $10,000 toward RFS's mission to combat childhood obesity by changing the way children understand, appreciate and eat their food.

The Sunday night supper kicked off with cocktails and hors d' oeuvres in the Chef's Garden. Guests sipped a Treaty Oak Caught Red Handed Bourbon cocktail, St Arnold's Oktoberfest beer and vintages curated by Monopole Wines as they enjoyed the fresh breezes that blew across the seven-acre urban farm. As dusk tuned to night, guests were ushered into the Gathering Barn by founder and CEO Gracie Cavnar. Two long tables set family style were decorated with flickering candles, fall gourds, vegetables and flowers. Vintage chairs from Native Citizen gave a hip, industrial vibe, as did the mid-century modern furniture placed in the barn's entry.

Chefs participating in the evening rolled out all the stops in spite of the bare bones culinary set up. Taking a page from the 'glamping' trend, Cavnar, in typical high-octane mode, cheered on the chefs as they worked their magic.

Erin O'Leary Stewart of DEFINE foods kicked off the family style service with a fall slaw made with apple, kale, orange miso dressing and grilled eggplant with almond feta, chili and honey. The brightly colored dishes sparkled in the candlelight.

Chefs Mayank Istwal and Shivek Suri of Musaafer and Chef Tommy Laczynski of Fig & Olive supplied the main courses. Tommy earned kudos for being at the farm at 2:00 a.m. to start the coals for the whole pig he roasted for more than 18 hours. His dish - Pimenton Espelette Smoked Whole Hog with L'orange Sauce - was accompanied by fennel and citrus slaw and a seafood paella done in a massive demonstration pan.

Mayank and Shivek, whose Musaafer will open in early 2019, flew in from India just for the dinner and wowed the diners with their Portuguese-influenced Roti Pey Boti Pork marinated in spices from India's Goa coastal region. It was cooked sous vide for 28 hours then slow roasted. The succulent pork was served on fenugreek-flavored flatbread on wooden dinnerware made just for the dish and accompanied by dipping sauces and house made condiments.

As with any Recipe for Success event, fashion was obviously top of mind for the chicly attired throng. Taking cues from fall fashion magazines, western wear, plaid and hand-tooled cowboy boots made the scene.

Bold faced types included - Recipe for Success founder Gracie Cavnar with founding Board Members Honi and Glen Boudreaux, current Board Members, Bryan Christ with his wife, Stacey, Genevieve Patterson with husband Shawn, Bill Baldwin with partner Fady Armanious, Bobby Cavnar, Stephanie Fleck--who is also chairing the upcoming Fashion in the Fields event on November 11, with her husband Ryan; Neekie Kashani, Lyndsey Zorich, Amanda Boffone, Julie Longoria Chen and Courtney Baker--all co-chairing November 11 event, as well as Gordon Bethune with Jessica Rossman, Gayle and Lloyd Bentsen, Patrick LeVrat, William Shoemaker and Denny Stygstra.

SPECIAL THANKS TO: Ai Culinary Institute, Brothers Produce, Claire Smith, DEFINE body & mind, Bianca Ferrer, Fig & Olive, Half Moon Lettering, Jolie Vue Farms, Monopole Wines, Musaafer, Native Citizen, St Arnold Brewing Company and Treaty Oak Distillery.

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