After the white wine, I tried a mojitio and a margarita made with Domaine de Canton. Tasty and refreshing! We took a sneak peak at the ballroom before the crowd arrived. The appetizing aroma of pork filled the air.
There were 5 food stations with 5 different chefs preparing 5 heritage pigs. The chefs included: Brain McBride from Blue Duck Tavern, RJ Cooper from Vidalia, Nicholas Stefanelli from Mio, Jamie Leeds from Commonwealth Gastropub, and John Manolatos from Cashion’s Eat Place.