Monday, April 21, 2014

In case anyone still follows this blog, PigstockTC '14 has been launched


Tuesday, October 22, 2013

PigstockTC 13 Videos

Just set up a youtube link

I think this needs to be arranged as a "group" where others can add clips

For now, a Test here

Monday, October 21, 2013

Monday Dinner

Monday Dinner at BlackStar

Photos were shot sans flash 

Hard Cider
Smoked Walleye Pate, Cucumber, Radish

2011 Dry Riesling
Goose: Rillette, Ham, Terrine
Pea Shoots, Red Wine Mustard

2012 Pinot Noir Rose
Prosciutto de Parma, Arugula, Peach
Raclette, Candied Hazelnuts, Basil Oil

2006 Pniot Noir
Duck Fat Poached Lake Trout
Salt Roasted Beets, Bedazzled Sabayon
Crisp Swiss Chard

2011 Cabernet Franc
Beef Cheek Agnollotti, Michigan Forest Mushrooms
Caciocavallo, Rosemary Fat

2008 Leorie Merlot Cabernet Franc
Red Wine Braised Lamb Shank, Butternut Squash
Pancetta, Demi Glaze

Sirius White
Pine Nut Tart, Riesling Poached Pear
Lemon Fromage Blanc Ice Cream

The Setting : Inn at BlackStar Farms 

PigstockTC 13 Flickr set started

Just set up a Flickr page for PigstockTC 2013


Sunday, October 20, 2013

Wednsday Dinner : Menu

If you haven't purchased tickets yet, there are some left

Tickets here

$25 of every ticket goes to Taste the Local Difference


1st Course
Amuse Bouche: Coconut Bacon Rice Timbale with Candied Bacon and Roasted Garlic Bacon Foam
Prepared by Guillaume Hazaël-Massieux from Bistro FouFou / La Becasse
L. Mawby Cremant Classic  

2nd Course
Pig Trotter Croquette with Romesco Sauce and Arugula
Prepared by Cole Thornton from The Hagerty Center
Tandem Ciders Ida Gold Cider

3rd Course
Brined Smoked Pork Jowl with Gerstner's Quince Chutney
Prepared by Paul Olson and Adam Raupp from Mission Table
Jolly Pumpkin Oro De Calabaza (Pumpkin Gold)

4th Course
Pork Rillette, Marechal Foch Grape Reduction, Mustard Seed, Lentil Cracker
Prepared by Jonathan Dayton of Black Star Farms
Black Star Farms 2011 Arcturos Pinot Noir

5th Course
Pumpkin Cappelacci, Amaretti, Lardo alla Macchina, Cinnamon Chicharon, Tomato & Thyme
Prepared by Myles Anton from Trattoria Stella
Left Foot Charley 2012 Pinot Blanc

6th Course
Roasted Pork Belly with Crispy Pig's Ears and a Wild Mushroom-Pig's Tongue Ragout
Prepared by Eric Patterson and Jennifer Blakeslee from The Cooks’ House
Big Little Wines 2012 Crayfish

7th Course
Roasted Pumpkin Pavé: Spiced Pumpkin and Cream Cheese on Berkshire Duroc Leaf Fat Streusel
Red Haven Peach Preserve and Caramel
Prepared by Fred Laughlin from The Great Lakes Culinary Institute
Brengman Brothers Medium Sweet Riesling

Sunday, October 13, 2013


Andy posted a good piece on PigstockTC on his new site :


Saturday, October 12, 2013

Pigstock coverage Traverse Magazine

Traverse Magazine knocks it out of the park

Great interview with Chef Polcyn on what we are doing

Pigstock Traverse City Brings Back Pork in Northern Michigan

Celebrate a new era of Northern Michigan agriculture with Pigstock Traverse City—3 days of local food workshops, fundraising and a whole lot of pig. 

Full story Here

Thursday, September 26, 2013


Not part of PigstockTC but well worth consideration if you are "local" or in town

Cook's House Pig Roast for Grand Traverse Health Clinic


Friday, August 30, 2013

Venue for for Monday

We'll be at Blackstar Farms for Monday, Oct 21 "Kill Day"

Kill and clean then Organ Cooking taught by Isabel Wiesner

We're planning a "Rustic Dinner" that night

Sunday, August 25, 2013

Some teases

Wine & Cider : try this "Pure Michigan" link for a video

We plan on screening "The Slaughter" at our Monday (Oct 21) "Rustic Dinner"
Trailer here

Saturday, August 3, 2013

Monday, June 17, 2013

Friday, May 24, 2013

A bit of History Pork Fat to Crisco

Here's an interesting piece

From The Atlantic (click on title to left)

In this excerpt from The Happiness Diet, discover how Procter & Gamble convinced people to forgo butter and lard for cheap, factory-made oils loaded with trans fat.
Book Excerpt
Wikimedia Commons
Before highways and before railroads, America conducted her commerce via steamship over water through a system of rivers, canals, and lakes. In the 1800s, Cincinnati was the heart of the developed United States. At the time it was known to the world as Porkopolis. That's because not so long ago, the most widely consumed meat in this nation was swine.

PigstockTC 2013

Plans afoot for PigstockTC

Much the same formula as past years, but we're always trying to improve

Change of venue for "Kill Day", some schedule changes

October 21-22-23

Big news is that we'll follow PigstockTC with ... drum roll

A one day program on dealing with grass fed beef
Plans on that are still coming together
October 24th

More information coming soon
New website will be launched, which should be cleaner and simpler

So stay tuned

Tuesday, November 6, 2012

Venue Video

Mostly for those who did not attend
Sample video(s) of Hagerty Center ballroom  ... here

Thursday, November 1, 2012

The fire is lit

Rick Coates on the prospects beyond our little event

"Sometimes you need an outsider’s perspective to truly understand what you have.
That perspective came last week by the way of best selling author/writer Michael Ruhlman and award winning chef Brian Polcyn. The two were in Traverse City for Pigstock and visited area farms, wineries, breweries and restaurants. They addressed 200 guests at the Pigstock dinner to benefit the new 10 Cents A Meal program that serves local farm products at area school lunch programs.
The underlying message from both was that the region has become a “mini mecca” when it comes to food and drink. The question they posed to those of us in the audience was, what are we going to do to maximize the potential we have to create a major economic engine out of all that we have?
To a certain extent, without any real organization or structure over the past 20 years we have seen numerous wineries, breweries, distilleries, restaurants and small farm operations sprout up in the region. The impact on our economy and tourism industry as a result has been huge. But we need to do more, when outsiders like Polcyn, Ruhlman and others visit our area they come to the immediate conclusion we are sitting on a goldmine."
More here : Northern Express 

Wednesday, October 24, 2012

Tuesday, October 23, 2012


Awesome dinner, great guests

Big Thank You to all the chefs, NMC Staff, Allison, Brian and Michael, Peter ...

Already planning a better event for 2013

A bit of fun

Always serious Chef Polcyn on dry cure

click here


New site for hosting photos

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