NOWFE Cochon de Lait

This was one of many of events offered through NOWFE that led up to the Grand Tasting. Located at Central City BBQ, notifications at the front alerted you that they were closed for a private event. We found ourselves entering through the gravel outdoor area, where NOWFE staff was handling registration. This process proved to be quite cool, you presented your mobile ticket and were awarded a NOWFE bracelet (ummmmm, once it's on, it's on, so don't try to pre-adjust it) It's pretty amazing how NOWFE implemented this multi use ID for compatibility to all of its events. It was really smooth and I applaud them. Once inside, we were treated to live cajun music, a hog break down by Chef Zimet, a talk by Howard Conyers and tasted bites from Central City and various participants. We sat at the bar, which proved to be a good spot and we were able to see and hear everything. Stella Artois was complimentary, but the hubby chose to purchase a beverage of his liking. Overall I found it to be a worthwhile event, though a bit pricey at 50$ per person. It felt more like a cocktail/mixer than an event where you might expect more food. Afterwards we were in search for more food. However, that's not to say that I didn't thoroughly enjoy myself. I would just like to know the opinions of others, regarding the cost of this event.I am really looking forward to NOWFEs offerings next year, if this is an indicator of what to expect. Bravo to you all.

Super cool event! I was worried about it being rained out, but thankfully Central City BBQ has a large indoor space! It was also a lot smalller and more intimate than I thought it would be. The event started out with wine from the Tap Truck and Stella Artois, and then we got to sample BBQ pork dishes from 3 spots in the city. Central City had a very moist and tender pork loin with an Alabama white sauce, Broussard's had a foie gras dirty rice, a yummy/sour green tomato slaw, and crispy pork cracklins', and Boucherie had a sweet and smoky glazed pork belly bite!Then we got to listen to Dr. Howard Conyers, rocket scientist and BBQ expert (seriously, he is goals), discuss cochon de lait and whole hog cooking styles while the guys from Boucherie chopped up a whole hog! Did you know cochon de lait traditionally refers to a pig below 120 lbs. I really liked getting to learn about the cooking styles and the "Cajun microwave" before getting to sample yummy whole hog and visit with friends!Our bartender was great and he kept the beers flowing all night!