Pigging Out Texas-Style with Tim Love
Chef Tim Love talks about celebrating Southern-style at 2011 Atlanta Food & Wine Festival
The launch of the inaugural Atlanta Food & Wine Festival on May 19th means many of the country's best Southern chefs will be gathering there for demos, tastings, seminars, and a celebration of Southern food and living.
Chef Tim Love (of Lonesome Dove Bistro in Fort Worth, Texas) who you may have seen elsewhere on the food and drink circuit, was kind enough to share what he'll be doing in his event and why the festival is important. He also gives pointers on cooking animals whole, reports on the frenzy around his Denton Love Shack (did you know there's a secret off-the-menu burger?), and shared details about his upcoming "global taqueria."
What does it mean to be participating in the upcoming Atlanta Food & Wine Festival?
I do a lot of events around the country, but this one hits me in my backyard. You know what I mean? It’s going to be my kind of event. You’re going to be able to graze around, there will be smoke in the air, good music, kind of like the way it is in the summertime. It’s going to be very comfortable. I’m very happy about it as an event.
And you know this is the first time that there’s a big food and wine festival like this that honors the South. It’s important especially considering all the things that have been happening in the South and with the storms. It’s nice to be celebrating some good stuff. And people in the South know how to have fun. That’s what I enjoy. Experiencing great food and not really worrying about all these other things for a moment. We’re masters of killing time, drinking, and making good food.
Your Pig Out Texas-Style event at the festival, what's it about?
It’s going to be pretty awesome is what it is. Chef Ford and I are going to do pretty much everything you can do with a pig, and then more. We’re going to have a lot of bourbon, and cocktails, and pig out I suppose.
I’m doing wild boar crepinettes. I’m going to take a whole wild boar, roast it over a fire, wrap it in caul fat then reroast it. It’s going to be juicy inside, with a slight crispy crust on the outside, and I’ll serve it with some vinegary braised lentils that will have chunks of pork in it, chilis, and lots of garlic. And I’ll do bourbon and Coke roasted pork. You take a whole roasted pork butt and roast it in a giant cocktail. I’ll serve it with fresh corn tortillas and pickled chilies, kind of like a southern bahn mi. I’m planning smoked pork and rabbit green chili with smoked Cheddar and minced Vidalia onions. And then a salad as well, fresh endive, apples, celery greens, and guanciale.
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