Roost Greenville is going whole hog for thier Swine & Dine event on September 4. This year, the annual event at NOMA Square will support the new Sustainable Agriculture program at Greenville Technical College. Young chefs from the Culinary Institute of the Carolinas, Greenville Tech’s culinary school, will work alongside their seasoned chef instructors to prepare, cook, and serve a delicious feast utilizing local produce and product.
The event is a great hands on experience for the students, and a chance for Greenville to have a taste of the talent coming out of the amazing culinary programs at Greenville Tech.
Chefs Austin Craft, Scott Roark, Alan Scheidhauer, Kristen Grissom, Michael Granata, and Patrick Wagner will be working with the students for the event. Chef Patrick Wagner is also excited to show off his talented students.
Growing Need for Local.
Greenville’s fast-growing restaurant scene is not only consistently increasing the demand for talented culinary professionals, it is also fueling the market for locally grown.
“We’ll be graduating farmers and chefs who will understand how to work together to produce and use local products in creative and delicious ways, ” says Rebecca McKinney, the Sustainable Agriculture Program Director. In the Sustainable Agriculture Program students learn farm management, agriculture policies, crops suitable for the southeast, pest, soil and water management, marketing and communication strategies, farm equipment safety, basic carpentry and welding and farm business planning.
During the summer, over a thousand pounds of produce was harvested from the Greenville Technical College Northwest Campus garden. The chefs and students at CIC (Culinary Institute of the Carolinas) were hands on through the entire process of planting, harvesting, and working the farm. Then the produce was used during their culinary classes.
According to McKinney, when students return in the fall, they’ll be working on the farm work and having conversations with the chefs about produce quality and handling. They’ll also be making spring planting decisions.
“These interactions will allow our program graduates to begin their farming careers with the knowledge of how to work effectively with chefs to meet restaurant needs,” she says. Culinary program graduates will also leave with more information about how food is grown, how to handle produce fresh from the field, and what to do with an unexpected surplus of produce. Restaurants that source local ingredients, like Roost will be able to provide employment opportunities for these CIC graduates.
Let’s Swine and Dine!
Join Gap Creek Gourmet at Roost on September 4 from 6-9pm for live music and locally sourced, grass-fed pork with all the fixings. At the bar, they’ll be serving up local brews and summer cocktails.
The menu includes: Hickory Smoked Whole Hog served with a wide array of sauces and pickled vegetables. House made Soft Rolls, Cheddar Biscuits and Corn Muffins. Crispy Fried Chicken Mac & Cheese with Benton’s Tennessee Bacon and Spinning Spider Ash Cheese. Pecan Crusted Okra with Hot Mustard Aioli and ChowChow. South Carolina Pork Hash served with Rice and Cracklings. Sweet Corn Spoonbread wtih Jalapeno Butter and Shaved Hoop Cheddar. Sweet and Sour Collards with Black Garlic and Country Ham. Fried Green Tomatoes with Tomato Tam and Split Creek Goat Cheese Mousse. Carolina Chicken Bog with Carolina Gold Rice and Smoked Sausage. Watermelon and Charred Zucchini Panzanella with Olive Oil, Basil, and fleur de sel. Classic Deviled Eggs with Tasso Ham. Roasted Sweet Potato Salad with Crisp Apple and Caramelized onion. Petite Moon Pies with Praline Pecan Filling, Small Fried Apple Pies with Sorghum Molasses Glaze. Banana Pudding with Homemade ‘nilla wafer.
I’d say that’s enough to fill our bellies! It’s a great cause, guys. Buy your ticket HERE and join me there. All inclusive tickets are $59; food only are $39.