clock menu more-arrow no yes mobile

Filed under:

Wine & Swine Lineup; Make.Eat.Drink at Franklin Barbecue; More

Plus, beer name change.

Ramen Tatsu-ya's Shion Aikawa at Make.Eat.Drink in 2013.
Ramen Tatsu-ya's Shion Aikawa at Make.Eat.Drink in 2013.
Leah Overstreet Photography/Make.Eat.Drink/Facebook
Nadia Chaudhury is the editor of Eater Austin covering food and pop culture, as well as a photographer, writer, and frequent panel moderator and podcast guest.

BEER HEREAdelbert’s Brewery’s Belgian IPA is undergoing a name change from The Traveler to The Travelin’ Man, so there’s no confusion with another brewery, The Traveler Beer Company in Vermont. [EaterWire]

POP-UP WIRE — The next Make.Eat.Drink, where art and food collide, will take place at Franklin Barbecue next month on Wednesday, November 18. Aaron Franklin invited Bufalina’s Alexandra Manley and Gardner’s Andrew Wiseheart to help in the kitchen. Keith Kreeger and Ryan McKerley, who both organize the event, along with Michael McCathy will create serveware to accompany the chefs’ fare. [EaterWire]

FESTIVAL WIRE — The full lineup for Wine & Swine was released, where chefs will cook pigs for guests on Sunday, November 8. This includes Franklin again, Olamaie, Launderette, and others. The full list follows below. Tickets are still available. [EaterWire]

Wine & Swine Lineup
Aaron Franklin of Franklin Barbecue, Whole Hog Carnitas
Michael Fojtasek and Grae Nonas of Olamaie, Pork Pastrami Bun with Sorghum Mustard Mayo Slaw
Rene Ortiz of Launderette, Smoked Hawaiian Pork with Persimmon Barbecue Sauce & Celery Root Slaw on a Sweet Roll
John Bates of Noble Sandwich Co., Pork Cooked in Corn Husks with Aged Mole, Coal Roasted Pumpkin, and Hominy
Adam Brick of Apis Restaurant & Apiary (Spicewood), Smoked Whole Hog Bao Bun with Fermented Chili, Korean Radish, Pickled Mustard Seed, and Horseradish Oil
Richard Blankenship and Joel Orsini of CBD Provisions (Dallas), Whole Roasted Lechón with Pork Fat Rice, Steamed on Wood Embers with CBD Hot Sauce, Fermented Vegetables, and Winter Greens
Pieter Sypesteyn of The Cookhouse (San Antonio), Cochon de Lait Cooked Over Pecan Wood, Stuffed with Cajun-Style Chaurice Sausage, served with Sweet Pickled Peach Bread Pudding
Stefan Bowers of Feast Restaurant (San Antonio), Black Harissa Rubbed Pig
Brandi Key of Punk’s Simple Southern Food (Houston), Punk's Pork n Beans – Beer-Braised Pinto Beans with Country Sausage, Smoked Pork Loin, and Pig-‘strami’
Nicole Patel of Delysia Chocolatier, Handmade Chocolate Truffles and Chocolate Barks
Andrew Wiseheart of Gardner, Smoked Pig with Tomato, Wheat Berries & Root Vegetables
Leo Silvestrini, Francesca and Marco Ferrarese of Dolce Neve, Cassata Gelato in Lardo Pie Crust
Alma Alcocer-Thomas of El Alma Café & Cantina, Taquitos de Achiote Pork
Nicholas Yanes of Juniper, Pork Maritozzo - Slow Roasted pork, Broccolini & Whipped Reggiano
Ned Elliott of Foreign & Domestic, Smoked Whole Hog Porchetta with Escarole Slaw & Garlic Bread
Todd Duplechan of Lenoir, Lemongrass Pork, Beet Dosa, Yogurt, Cucumbers & Beet Raisins
Nathan Lemley of Parkside, Grilled Pork Terrine with Pickles & Herbs
Joshua Jones of Salt & Time Butcher Shop & Salumeria, Pork Asado Flat Bread – Slow-Cooked Pork with Sourdough Flatbread, Arugula & Extra-Virgin Olive Oil
Courtney Whittington of Whole Foods Market, Southern-Style Pork Rangoons
Christopher Wilson of The Carillon, Roasted Pork and Cornbread with Dr. Pepper Hot Sauce & Pickled Mustard Seed
Ji Peng Chen and Ling Qi Wu of Wu Chow, Bao 3-ways: Homemade Gua Bao (Open-Face Steam Buns) with Cheek, Belly, and Shoulder, with Varying Condiments & Herbs

Star Hill Ranch

15000 Hamilton Pool Rd, Austin, TX 78738 (512) 591-0805 Visit Website

Adelbert's Brewery

2314 Rutland Drive, , TX 78758 (512) 662-1462 Visit Website

Franklin Barbecue

900 East 11th Street, , TX 78702 (512) 653-1187 Visit Website