The folks behind Picnic, the whole hog barbecue restaurant in Durham, are hosting the inaugural N.C. BBQ Revival from Oct. 28-30.
This is an intriguing three-day event for folks who are interested in barbecue traditions from throughout the South. It is organized by the folks behind Picnic and will feature pitmasters and chefs from elsewhere in the South: Elliott Moss of Buxton Hall BBQ in Asheville; Sam Jones of Skylight Inn BBQ and Sam Jones BBQ in Ayden and Winterville, respectively; Bryan Furman of B’s Cracklin BBQ in Savannah, Ga.; Tyson Ho of Arrogant Swine in Brooklyn, N.Y.; and John Lewis of Lewis Barbecue in Charleston, S.C.
The event starts with a five-course Friday night dinner for 30 people for $250 per person at Green Button Farm, which supplies hogs to Picnic. Saturday’s schedule includes a whole hog butchery class with chef Steve Goff, formerly of Standard Foods in Raleigh and Green Button farmer Ryan Butler ($45); a pie baking class with Scratch bakery owner Phoebe Lawless of Durham and Picnic pastry chef Maddie DeBoer ($45); a lunch cooked by Moss, who also has a new book, “Book of Smoke,” ($50); and culminates with an oyster roast and progressive farm dinner for $125.
Sunday will feature a pig pickin’ and picnic from noon-4 p.m. Tickets cost $25 per person and $10 for children ages 11-15 and free for children ages 10 and under.
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To see the complete schedule and to purchase tickets, go to ncbbqrevival.com.