Celebrating Pork in Local Cuisine
The Historic New Orleans Collection and Dr. Jessica B. Harris are hosting the 2023 Food Forum this November 4 at the collection's Williams Research Center from 10 a.m. to 5 p.m. Since 2010, the event has celebrated the culinary traditions and practices of New Orleans and the Gulf Region, from rum and local coffee to New Orleans pralines and festival foods.
This year's events, speakers, and dishes will feature a central focus on the historical inclusion of pork in regional cuisine. Events will detail the contributions of pork to our survival, from their introduction from 16th century Spanish explorers to the development of boudin and barbecue. Speakers include Mark Essig, Lolis Eric Elie, Melissa Guerra, Zella Palmer, Ryan Mitchell, and Toby Rodriguez.
A reception to immediately follow the program will include local chefs, Vance Vaucresson of Vaucresson Sausage, Marcus Jacobs of Marjie's Grill, Alfredo Nogueira of Cane & Table, and Quoc Trieu of Tan Dinh. The reception will be a contemporary take on boucherie, a Cajun and Creole communal tradition of butchering pigs and preserving almost all of the animal.
