[At the Bulleit Bourbon Canadian National Championships, I sat as a judge for the Cork & Pork event. Here contestants must show the best pairing showcasing their BBQ Pulled Pork and Ravenswood Zinfandel Vintners Blend 2012]
In previous years, the winners of both the Pork Butt event and the Cork & Pork competition have been the same. This year, the winners are different. I meet the winner of the Pork Butt-only competition at work that evening, Larry. “I’m a cook. I don’t understand what it is you do! What are you looking for?” Larry wants advice on how to win the Cork & Pork event as well.
What do we look for when we pair BBQ with Zinfandel? (more…)
“Pulled pork for a dollar!” yells a 10 year old weaving through the crowds. His younger brother, wearing a matching bright green t-shirt that reads ‘Wolf Pack,’ trails behind carrying samples of the juicy flesh. You can literally smell the bacon and smoke in the air. All of this is at the base of Whistler mountain in Creekside where teams come together each year – families, coworkers, friends, and children with pigs and smokers in tow – for the Bulleit Bourbon Canadian National BBQ Championships.
The Cork & Pork is just one of the events at the BBQ where I am a judge. In this event, it is the food and wine pairing that matters; the pulled pork must compliment Ravenswood Vintners Blend Zinfandel 2012. Our collective gathers in the cafeteria at Dusty’s Backside. We are a hodge podge of sommeliers, GM’s, mixologists and chefs from Whistler’s top dining establishments. (more…)