[vc_row][vc_column width=”2/3″][vc_column_text]Featured photo: Dr. Howard Conyers will prepare a whole hog barbecue at Mahaffey Farms. Photo credit: Greg Miles for New Orleans Magazine. Photo provided by event organizers.
The Seasons & Traditions Dinner Series, a collaborative farm-to-table dinner series produced by Mahaffey Farms and Chef Hardette Harris, has announced details of their next event. “Feast and Frolic” will be held, 1-4 p.m., Sunday, Jan. 29, 2017 at Mahaffey Farms in Princeton. The centerpiece of the event will be a traditional whole hog barbecue led by Dr. Howard Conyers, a fascinating food personality who works as a rocket scientist by day and is equal parts culinary historian and pop-up pitmaster in his spare time. Conyers is known to many in New Orleans as the man behind CarolineQNOLA, a pop-up whole hog barbecue event. He also served as a judge for the 2016 Louisiana Food Prize‘s Battle of the Golden Fork.
“I stick to very traditional methods of cooking South Carolina-style whole hog barbecue,” Conyers writes on his website. “These methods have been passed down to me orally and by practicing the tradition since I was eleven.” There’s a great profile of Conyers that can be read at MyNewOrleans.com.
The event will also include seasonal side dishes prepared by Chef Hardette Harris, creator of the Official Meal of North Louisiana, as well as local craft beer and specialty cocktails. For this event, Conyers will be preparing a Red Wattle hog raised locally on Mahaffey Farms. During the event, there will be farm tours and opportunities for diners to learn about the cultural significance of barbecue traditions. Tickets are $60 each and can be purchased online at Cultivate318.com.
For more information on visiting Shreveport-Bossier, or to browse hotel rates for your upcoming visit, head to www.Shreveport-Bossier.org.[/vc_column_text][/vc_column][vc_column width=”1/3″][us_testimonial style=”3″ author=”Dr. Howard Conyers” company=”Pitmaster” img=”6154″]I like to take my experience and background in barbecue and share with others who may not be able to go back to the rural South, where such crafts were masterfully perfected over centuries.[/us_testimonial][/vc_column][/vc_row]