Hogs For The Cause This Weekend

Written by Tom Fitzmorris March 25, 2015 13:01 in

EatingNowSquare-150x150 [title type="h3"]Pork Barbecue To The Limit.[/title] The mania for smoked, barbecued, roasted, and cured pig continues to spiral upward. Nowhere is this more in evidence than at the seventh annual Hogs for the Cause. It's in the new City Park Festival Grounds--on Wisner at Friedrichs, near Christian Brothers School. It's a competition, an eating opportunity, a music festival, and a charitable fundraiser all in one. Eighty teams of cooks need follow only one rule: their dishes must center on pork. Otherwise, they can do whatever they want. It begins tomorrow night with something new: a gala dinner at Popp's Fountain in City Park, March 26. The dinner has a Moroccan street-food theme, and is orchestrated by the chefs and friends of the Link Restaurant Group (Herbsaint, Cochon, Butcher, and Peche), There will also be music (not Moroccan) and various silent and not-so-silent auctions. The shank of the event stretches from Friday through Saturday, March 27 and 28. Tickets are $20 per day, which gets you through the gate for a full day of live music. The barbecue artists sell plates for nominal prices all day. Last year, 20,000 people and 80 barbecue teams showed up--despite heavy rain. (The event goes on rain or shine.) Enough money was raised to help 30 families with children suffering from juvenile brain cancer. If you've never attended a barbecue competition, get ready to see some of the most rabidly avid cooks you'll ever encounter, all striving for both uniqueness and perfection. More information and tickets can be had at the website.

Hogs For The Cause

City Park Festival Grounds: Wisner @ DeSaix Aves.http://www.hogsforthecause.org.

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