SANTA FE — There might be some squealing at Haak Vineyards & Winery’s upcoming Swine and Wine Festival, but it’s likely to be squeals of delight from the diners rather than protests from any nearby pigs.
Actually, any pigs in the vicinity of the Santa Fe winery would be well advised to hit the road because Swine and Wine organizers have
plans to make pork the centerpiece of a wide array of dishes Thursday.
“We’ve invited some of the restaurants and caterers that have worked with Haak in the past to join us for a fun night of pork in all its glory,” Haak Executive Chef Mary Bass said.
“The caterers are coming up with some pretty wild stuff, so there will be some amazing things for everyone to try.”
The Swine and Wine Festival is open to adults 21 and older, and the $20 admission ticket buys grazing rights at booths serving appetizers, main dishes, bacon-laced desserts and even a whole Hawaiian-style roast pig. Admission also includes a Haak wineglass and the first glass of wine.
“The Pink Box, one of the food trucks from our last food-truck event, is coming with Sonoran hot dogs, cupcakes with maple bacon and pork chorizo tacos on their signature pink tortillas,” Bass said.
While the food truck is sticking close to its street-food roots, the Haak kitchen will be hitting a different gastronomic target with offerings of a wild boar and rabbit meatball, deep-fried pork belly nestled on a bed of cheddar grits, grilled okra and blistered cherry tomatoes, and gumbo featuring andouille sausage made at the winery.
The Swine and Wine evening takes place on Haak’s covered pavilion, and wine stations will be interspersed with the food stations to pair favorite Haak wines with food.
Some of the presenters, though, are doing their own pairing by adding wine into their special offerings. Piccolomolo Italian Ice Cream is serving a gelato made with Haak’s award-winning Madeira and candied bacon.
Candied bacon — bacon crisped with a caramelized brown sugar or maple syrup glaze — also turns up in an unusual combo created by Alvin Community College culinary instructor Leslie Bartosh.
“It’s Chef Bartosh’s take on chips and dip,” Bass said. “The bacon serves as the chip, and you dip it in a maple cream. It’s almost a dessert.”
While the Haak chefs have developed a network of purveyors ranging from Dakota Dave’s Meat Market in Santa Fe to specialty shops, they’re not averse to sourcing it themselves.
“My sous chef, Tyler Henderson, is a super hunter,” Bass said. “We’re heading up to Bandera County to shoot a wild hog for Swine and Wine.”
The porkapalooza is just one of many food and wine events on the Haak summer calendar, which also features a tapas night, weekly Sunday afternoon concerts and a car show during the Fourth of July weekend.
“Our summer events are all really fun and casual, and they’re the perfect time for drinking our sangria or one of our new wine cocktails,” Bass said.
At a glance
WHAT: Swine and Wine Festival
WHEN: 6 p.m. to 8 p.m. Thursday
WHERE: Haak Vineyards & Winery, 6310 Ave. T, in Santa Fe
DETAILS: Open to adults 21 and older
Brown Sugar Bacon
1⁄2 cup packed brown sugar
1 teaspoon fresh cracked black pepper
1⁄4 teaspoon cayenne pepper
1⁄2 pound bacon
Heat the oven to 350 degrees.
Line a baking sheet with foil and place a wire rack on the foil.
In large resealable plastic bag, add the brown sugar and peppers; shake to mix.
Separate the bacon slices and place them in the bag; shake to coat.
Arrange the bacon in a single layer on the rack. Bake 20 minutes.
Turn the bacon over; brush with more of the brown sugar mixture. Bake 10 to 15 minutes longer or until golden brown.
Remove the bacon from the rack. Cool completely, about 15 minutes.
(SOURCE: Recipe courtesy Betty Crocker)
3 pounds pork butt
3 tablespoons Hawaiian or sea salt
1⁄2 gallon water
10 banana leaves, wet
2 teaspoons liquid smoke, optional
Soak the banana leaves in water for 2-3 hours or overnight.
Preheat the oven to 350 degrees.
Rinse the pork with cold water and place in a medium roasting pan.
Rub the salt on the center and liquid smoke. Add water.
Cover the pork with the banana leaves and cover the roasting pan with aluminum foil.
Bake for 2-3 hours, or until meat is soft.
Remove the foil and banana leaves. Debone and shred pork; add more salt, if needed.
(SOURCE: Recipe courtesy Central Market)
Slow-cooked Pulled Pork Sandwiches
For the Pork
1 yellow onion, thinly sliced
11⁄2 pounds pork shoulder roast
12 ounces tangy barbecue sauce
For the Slaw
2 cups cabbage, shredded
2 tablespoons yellow onion, minced
1⁄4 cup white vinegar
11⁄2 tablespoon mayonnaise
2⁄3 teaspoon sugar
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground black pepper
4 hamburger buns
Place half of the onion slices in the bottom of a slow cooker; add the pork, 1⁄2 cup of water, half the barbecue sauce and the remaining onion slices.
Cover and cook on medium for 8 to 10 hours, stirring occasionally to break up the pork.
Combine all of the slaw ingredients in a large bowl and refrigerate.
Combine the pork with the remaining barbecue sauce and serve on warmed buns with coleslaw.
(SOURCE: Recipe courtesy Whole Foods Market)