A couple of months ago my friend Tommy began planning Going Whole Hog. A southern themed festival of food. With the help of several local chefs and restaurant owners, including The Local Omnivore, S’wich, Effing Seafood and Clementine (to name a few), the created the North Carolina Whole Hog BBQ menu that I can only describe as epic. Included in this feast was a whole pig (roasted 22 hours), smoked oysters, collard greens, hush puppies and all of the sides and fixings you can imagine including a Carolina BBQ sauce that was everything a BBQ sauce should be. Above are some of the pictures of the event taken by my wonderful and talented boyfriend (www.vsmphoto.com).
Parties like this are few and far between, so I am always grateful when I get to attend them.
Here’s to good friends and good food.