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

More HERE

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 Dinner

Monday Dinner at BlackStar

Photos were shot sans flash 

Amuse 

Hard Cider

Smoked Walleye Pate, Cucumber, Radish

First

2011 Dry Riesling

Goose: Rillette, Ham, Terrine

Pea Shoots, Red Wine Mustard

Second

2012 Pinot Noir Rose

Prosciutto de Parma, Arugula, Peach

Raclette, Candied Hazelnuts, Basil Oil

Third

2006 Pniot Noir

Duck Fat Poached Lake Trout

Salt Roasted Beets, Bedazzled Sabayon

Crisp Swiss Chard

Fourth

2011 Cabernet Franc

Beef Cheek Agnollotti, Michigan Forest Mushrooms

Caciocavallo, Rosemary Fat

Fifth

2008 Leorie Merlot Cabernet Franc

Red Wine Braised Lamb Shank, Butternut Squash

Pancetta, Demi Glaze

Sixth 

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

here

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



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Menu

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

Blog-Rolling

Andy posted a good piece on PigstockTC on his new site : eatdrinktc.com

Here

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

Fundraiser

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

Link

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

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

Our favorite pig gets some more ink

NPR : on Mangalitsa

Praise the Lard !!!

Some recent press

Some Press on the area

Detroit Free Press

http://www.freep.com/article/20130630/ENT08/306300034/best-traverse-city-restaurants-dining

And

Martha Stewart
http://www.lelandmi.com/about/news.html/2013-06-25/leelanau-in-martha-stewart-magazine/

Note that "kill day" is moving to Black Start Farms, and we hope to feature Tandem Cider products 

Tease

Check out the slide show

Foodiness
Detroit Free Press on Traverse area

A bit of History Pork Fat to Crisco

Here's an interesting piece

From The Atlantic (click on title to left)

82
inShare

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.

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

Beefstock
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

Venue Video

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

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 

Michael on PigstockTC day one

Here's Michael Ruhlman's report on our "Kill Day" here

Dinner

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
http://youtu.be/Ccs1KytTn64

Photos

New site for hosting photos

Attendees, please consider signing on and sharing

http://www.flickr.com/groups/pigstocktc_2012/