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Mar 22, 201810:10 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene

Hogs for the Cause

Hogs for the Cause is back for 2018, and as expected it is bigger and promises to be better than ever.

I have written about Hogs for the Cause from its inception as a small pig-roast at the Fly. I am aware that I bring that up every year, but only because it remains true. It’s gone from a small event where most of the people attending were friends of founders Renee Louapre and Becker Hall to one of the most successful fund-raising events in town. I would love to tell you I foresaw the success of the event back in the day, but I did not. The phenomenal growth of the event has to do with the cause – support for families going through treatment for pediatric brain cancer – and a lot to do with Hall and Louapre, too. 

I will be judging again this year, and I’m looking forward to it. It’s one of the best food-centric events we have. The food is always outstanding and every year they seem to get outstanding musicians to play. The weather has not always been kind, but this year it looks like things are going to work out.

The event starts Friday afternoon at 3:30 p.m. with 85 teams preparing dishes involving bacon. You can find a list of the music on offer as well as the dishes each team is preparing here.

Saturday is the big event. There’s a list of the teams here, but what’s important to know is that in addition to some very skilled amateurs, a lot of local chefs are involved and there are competition barbecue teams that come from all over to take part in the event. The result is that the food is very, very good. It’s almost too good, to be honest, because unless you are a judge you won’t get to taste more than a dozen or so things and I promise you, you’ll regret not getting to try at least something.

My advice is to go with a big group and then share, so that you get at least a taste of as many different things as you can. You can always go back to a booth if you really dig the food. I would also recommend you keep an open mind, because while over the years there have been some very questionable dishes presented in the “pork-pourri” category, some plates that didn’t seem palatable in that category turned out to be the best bites I tried.

I will be wandering around the UNO fairgrounds site on Saturday for sure, and hopefully on Friday evening as well. Please feel free to say hello if we cross paths, and by all means enjoy the event. I know I will.

 

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Haute Plates

Our weekly blog on the New Orleans fine dining scene

about

Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived in New Orleans his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue, Louisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.

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