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Photo Friday: Pig Head Soup

Porchetta Snout

Cammie of Epicure Catering writes that this is a soup Ty makes from the head of a porchetta and says it’s a rich, delicious, smokey affair. More tasty photos on her Instagram!

To make sure you get a chance to add photos from some of the weekend’s fun, we’ll let you enter this month’s #eatdrinkTC Photo Contest until Sunday at 6 PM! Entry is simple – just add the “#eatdrinkTC” hashtag to your photo on Twitter or Instagram, share it on our Facebook or add it to our Flickr group!

This month’s prize is 2# of coffee, a Michigan Bold coffee mug and a bottle of fair trade Palestinian olive oil from Higher Grounds Trading Company. We’ll announce our five finalists and start the voting on Monday.

Photo Friday: Workshop One-Hander

Workshop One-Hander by Traverse Traveler

This photo of a tasty “one-hander” sandwich at the Workshop Brewing Company was taken by Traverse Traveler yesterday. Is it their Pry Bar Porter or the Wrecking Bar Bourbon Barrel Porter? Probably the Pry Bar which they pair with this Cherry Pry Bar BBQ pork, pickled cabbage, double oat bread sandwich, but either way, it’s a delicious brew for a wintry afternoon!

Visit Brandy at traversetraveler on Instagram for photos of food and fun!

All Brandy had to do to enter this month’s #eatdrinkTC Photo Contest for a prize is 2# of coffee, a Michigan Bold coffee mug and a bottle of fair trade Palestinian olive oil from Higher Grounds Trading Company was to add the  “#eatdrinkTC” hashtag to her pic!

You can enter your own photo or one you think is worthy if you tag it with #eatdrinkTC. (details here)

All-star lineup for the Pigstock TC Dinner

Dessert by Chef David

The annual Pigstock TC Dinner takes place on Wednesday, October 23 at 6 PM at the Hagerty Center. The evening features dishes prepared by some of our leading chefs that feature different parts of the Mangalitsa pig. This seven-course, wine-paired dinner showcases some of our best local talent all in one room and is a fundraiser for Taste the Local Difference.

Featured Chefs

“It’s all fun. This is an opportunity for us to catch up after a busy summer season and have some fun with the local Mangalitsa pigs that we’ve been feeding all year long with our compost,” Paul Olson says. “My favorite part is tasting what our talented chefs do each year with the different parts of the animal.” Read more