Get a glimpse into the rural South of the past with sought-after pitmaster Howard Conyers. This is not your typical restaurant barbecue, and the sauce is a tightly held family secret. Dr. Conyers grew up in South Carolina on the same soil labored on by his ancestors, slaves, and sharecroppers. Cooking his first whole hog at age eleven, he collected stories of a tradition learned from his father, using techniques perfected over centuries by sharecroppers. You will savor a proud tradition and come away with stories that will help ensure that the South Carolina whole hog barbecue will survive and thrive into the future. Assisting Howard will be chef-farmer Matthew Raiford of Gilliard Farms in Georgia.
This dinner is part of the Slow Food Nations food justice programming, and we would like to thank Heritage Foods and the many individual donors whose support allows us to keep this ticket price low.