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BaconFest UPDATE!

Swine and Dine Sold Out / Jennifer Niceley to Play BaconBits + Judges / Husk + Bon Appetit

Swine and Dine Sold Out!

Thanks to everyone who bought tickets and packages the last tickets to Swine and Dine were sold on Friday! Don’t fret though. There are still plenty of tickets to the Traditional Smokehouse discussion, BaconBits, BaconFest Bar Food and Corsair Artisan Distillery at the Public House. Tickets available HERE.

Jennifer Niceley to Play BaconBits + Judges

Jennifer Niceley will be serenading us after we’ve crowned our BaconBits winners! If you haven’t heard her this will be the perfect setting, under the stars with a picnic! “Jennifer Niceley imbues her songs with a feel for the spacious expanses of earth and sky, an appreciation for the wonder of the natural world, and the clear understanding of the importance of quietly, determinedly shaping one’s own artistic voice in the most personal way imaginable…” (Dave Curtis) Now living back on her family’s farm outside of Knoxville, Jennifer has recently released a small collection of songs from being back home, called Body+Soul EP. For the picnic performance she’ll be joined by Nashville pair Jon Estes on upright bass and Liz Langford playing fiddle.

Also our allstar panel of judges is official: Mary Constantine, Ashley Capps, Amy Hubbard, and Jim Sexton will be doing the hard, hard work of tasting all your bacon offerings! Is your dish ready? Have you pre-ordered your picnic dinner? All info HERE. This is going to be a lovely eve!

Husk + Bon Appetit

This month Husk, the newest restaurant from one of our Swine and Dine guest chefs Sean Brock, was named the TOP restuarant in the country by Bon Appetit magazine. We are super excited that he will be bringing his cooking talents to BaconFest this year. You can read about Husk from Bon Appetit here. As the author Andrew Knowlton says, “Brock isn’t reinventing southern food or attempting to create some citified version of it. He’s trying to re-create the food his grandma knew–albeit with the skill and resources of a modern chef. As a result, he (and Husk) has become a torchbearer for an honest style of home cooking that many of us never truly tasted until now.”

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