2nd Annual Porky Pig Fest Comes to Villa Capri

Villa Capri Restaurant Hosts 2nd Annual Porky Pig Fest

Cmon down to Villa Capri for a taste of pork!When: Wednesday, May 22nd 2013

Hours: 5:30PM to 7:30PM

Where: Villa Capri, Wallingford CT

Who: Everybody!

Admission: $10 per person

Who to Contact: Dee Babkirk-Rodrigues, idee.networks@gmail.com or (860) 919-9087

On May 22nd from 5:30pm to 7:30pm, four popular local restaurants from Wallingford and Meriden will come together and battle it out to see who can devise the best pork based specialty in the land, from pulled pork to ribs and everything in between!

Here is a list of the entrants for the event so far:

Attendees and a panel of elite judges will deliberate over all the piggish fixings and squeal with delight as they come up with a winner in four categories:

  • Best Overall (Judge’s Choice and People’s Choice)
  • Best Pulled Pork (People’s Choice)
  • Best Ribs (People’s Choice)
  • Best Specialty Dish (People’s Choice)

Entrance fee for this grand event is $10, and there will be a DJ, a cash bar, and a 50/50 raffle. A portion of the proceeds will go to Master’s Manna. Like the other food events held here in the past, this promises to provide lots of fun and good food, so come on down to Villa Capri on Wednesday, May 22nd at 5:30pm and cast your vote for your favorite “other white meat” recipe! (No “pork barrel politics” allowed!)

Some pork facts:

  • Pork is the most widely consumed meat in the world.
  • It is estimated that there are over 2 billion pigs on the planet today.
  • Pigs are thought to be dirty animals, mostly because of their tendency to lay in mud, but are actually very clean. They roll in mud to keep their skin cool because they have no sweat glands and to protect it from the sun.
  • Pork tenderloin is just as lean as skinless chicken breast.
  • On average, 371 servings of pork can be gotten from one 265-pound market hog.
  • The word “barbecue” come from the French, “de barbe et queue”, meaning “from head to tail”, reflecting the fact that pigs can pretty much be consumed from head to toe.
  • The largest hog ever recorded was a Poland China boar in Tennessee named Big Bill. He was 9 feet long and weighed 2,552 pounds.
  • Pigs were first introduced to this country in 1539 by Hernando de Soto.

“Mark the calendar, save the date, see you there and don’t be late!”

Villa Capri, Wallingford CT

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