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Bring Home the Bacon: Pig Out at El Centro’s Hop ‘N Hog Event

Hop 'N Hog invitation
Contact: Ann Hatch
214-378-1819; ahatch@dcccd.edu
 
For immediate release — July 22, 2014
 
(DALLAS) — It’s all about the bacon. And the pork. And the ham.
 
When it comes to pork, Hop ‘n Hog has it all — a special foodie’s event at El Centro College on Tuesday, July 29, that includes pairings of locally brewed, “hopped”-up beers (hence the event’s name) along with the savory pig. A signature event for the culinary arts program at El Centro College, Hop ‘n Hog brings all things pork to the table.
 
The 6:30 p.m. event will feature a six-course “all things pork” reception and dinner. Tickets must be purchased in advance because seating is limited; the cost is $65 per ticket, and proceeds will go to the El Centro Exes Alumni Fund. The money will be used to assist the college’s Food and Hospitality Institute with the expansion of its kitchen and for purchasing equipment and supplies. The Exes are chefs from across the Dallas area who are graduates of the El Centro College Food and Hospitality Institute.
 
“Pork used to be the ‘other white meat,’ but now — on many menus — it is the ‘star of the show.’ In keeping with pork’s rise to stardom, El Centro will feature a full swine menu, paired with another rising star — local craft beers,” said Chef Chris LaLonde, culinary arts team leader at El Centro.
 
He added, “Come join us, and support El Centro’s Food and Hospitality Institute while you enjoy pork prepared in more ways than you could have imagined, along with some great local beers.”
 
The event will be held at the El Centro College campus in downtown Dallas at 801 W. Main St.
 
For ticket information, visit www.foundation.dcccd.edu/ecc-hop-n-hog-2014.
 
The menu includes hors d’oeuvres: pulled pork “cupcakes,” steamed Chinese pork buns, deviled ham in B and B cups (bread and butter pickle), tasso and crawfish beignets, bacon-wrapped dates with mint and manchego, and bacon bleu cheese-stuffed Brussels sprouts.
 
Dinner features pork pho; crisp pork belly with Chinese greens; peach cheek terrine with savory lemon meringue; chile-rubbed pork loin with green chile sausage, peppered corn and poblano cream; pork confit and spinach salad with brie; raspberry lambic gazpacho; and milk Stout bread pudding with cinnamon ice cream and Temptress caramel sauce.
 
Questions? Contact Cindy Bozelli-Duke by phone at (214) 860-2315 or by email at bo-duke@dcccd.edu; or send an email to LaLonde at clalonde@dcccd.edu.
 
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