You’ve probably heard of a “farm-to-table” restaurant where the ingredients of a meal are procured directly from their source and then prepared and served without any middlemen. While BRQ Seafood and Barbeque has been serving the best and freshest barbeque in Baton Rouge for years with great relationships with local farmers and purveyors, they are taking this concept to another level. On August 25^th, BRQ and Chef Justin Ferguson are hosting a Berkshire Pig Tasting event. 

Berkshire pigs offer the most premium level of pork. However, this pork is not only locally procured, these pigs are raised by BRQ’s executive chef himself. So these plates will literally go from his farm to his tables. Furthermore, in order to pay homage and respect to these animals, every part of the pig will be used in each dish. This six-course tasting will feature a variety of wines with each dish, as well as an end-of-the-evening cocktail. With that being said, let’s take a closer look at the menu. 

The evening begins with a crispy pig ear that will be paired with a Magnolia 2020 Chardonnay from the Santa Lucia Highlands. That will be followed by a porchetta di testa salad. The pork protein in this salad, which is similar to bacon or pancetta is created from the head of the pig. Chef Justin will remove the jaw from the skull and cure it, similarly to how bacon is cured. Next it will be wrapped and soaked for three days, then the porchetta will be shaved, providing an incredible flavor. The Kurtz 2020 Sauvignon Blanc from the Beckstoffer Melrose Vineyard will be featured with this salad, which will be a treat as this is a limited wine with an allocated availability. 

The pork ramen will be paired with a Magnolia 2021 Pinot Noir, also from the Santa Lucia Highlands. The broth for this ramen dish is made with the bones from the Berkshire pig. Pork belly will follow along with a Magnolia 2019 Cabernet Sauvignon from Sonoma County, California. The final course before dessert is a boudin stuffed tenderloin. The boudin, traditionally features the liver of the pig, and will be filling the tenderloin before being wrapped in bacon. This dish is accompanied by a Kurtz 2019 Cabernet Sauvignon from Napa Valley, California. Lastly is an apple and pear cream pie, with crust baked with the lard from the Berkshire pig. To cap off the night, a handcrafted cocktail will be designed and served to wrap up this unique culinary experience.

This event on Thursday, August 25^th begins at 6pm at BRQ, 10423 Jefferson Highway in Baton Rouge, will be the first of what promises to be a continued opportunity for Chef Justin Ferguson to spend time with his guests and create food that can’t typically be done on a daily basis. Tickets are $120 and feature the entire menu and drinks mentioned above, made specifically for this evening.