21
Nov

4th Annual Whole Hog Extravaganza

WholeHogExtravaganza2015

Registration is open for the
4th Annual Whole Hog Extravaganza/
Brisket Bonanza/BBQ MBA!

January 18-20, 2015 | Murphysboro, IL

Just 40 seats are available, and last year we sold out just before Christmas* so don’t wait – reserve a spot now!

WholeHogExtravaganza2015Participants

Here are Just a Few of Our Speakers & Pitmasters:

WholeHogExtravaganza2015Speakers1

Whole Hog Extravaganza
& Brisket Bonanza Demos

Whole hog. Beef ribs. Brisket. Sausage. You’ll learn about regional traditions and, best of all, you’ll be able to taste the different flavor profiles cooked with a variety of wood, spices, and sauce.

WholeHogExtravaganza2015Speakers2

The BBQ Story

BBQ MBA Speaker Series

Barbecue is about so much more than the food. Values, family, personal experiences, and dreams create a narrative that’s unique to you. Learn from industry leaders as they discuss telling the barbecue story. Here are just a few of the sessions we have planned:

Ace the Audition

Coolfire Studios, producers of a number of award-winning shows, as well as the Mills family’s upcoming series, shares casting advice and a behind-the-scenes look at making compelling television.

All About the Book Deal

John Delpha, Ken Goodman, and Amy Mills share insight into the publishing game. They’ll discuss their book deals, the writing and photography process, and what happens once a book is published.

Telling the Story Through Images

Celebrity chef/food photographer Ken Goodman gives five simple steps for improving your smartphone photos.

Standing on the Shoulders of Giants

Sam Jones, Amy Mills, and Wayne Mueller talk about being raised up barbecue, their roles in their family businesses, and how they’re taking it to the next level.

Field Guide to the Barbecue Life

Industry luminaries discuss the barbecue lifestyle, and the principles and ideals by which they’re guided.

More to be announced shortly!

Registration is Open for the 4th Annual Whole Hog Extravaganza

To learn more or to register, just email Amy Mills.

*Thinking of gifting a registration to someone? Whole Hog Extravaganza Gift Certificates are available! Just email Amy.

 

2 Responses to “4th Annual Whole Hog Extravaganza”

  1. Heidi Holliday

    Hello. My name is Heidi Holliday. I am contacting you to see about the dates for 2016 and the fees. Please let me know any information that you may have. Excited about coming this year. Thank you.

    Heidi

    • amills

      Hello, Heidi! We have set the date for the Whole Hog Extravaganza, which will be January 18-19, 2016. The cost of that class is $1,050 We’ll have a Business of Barbecue class in April and a Catering Master Class in November. Those classes cost $950. If you will go to nowoncue.com and sign up for the email list, you’ll hear from us about future dates. We also post the schedule on our OnCue Consulting FB page. Look forward to welcoming you!

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