Category / OnCue Consulting

13
Dec

Whole Hog Extravaganza 2019 Details

Registration is Open for Whole Hog Extravaganza 2019

The barbecue world’s only professional whole hog cooking class

Our 8th annual Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA is just around the corner and we have fewer than 20 spots left. Click here for a peek behind the scenes in this article from The Local Palate. Our events are designed for restaurant and catering professionals and entrepreneurs or barbecue super enthusiasts. Here’s a link to a recent chat with Kevin Kelly of Kevin’s BBQ Joints where I answer many frequently asked questions. You can also listen to it as a podcast.

 

Whole Hog Extravaganza Seminar

Unprecedented access

The ability to watch every step of the prep and cooking process, and then taste the results makes this a one-of-a-kind experience. You’d have to travel over 15,000 miles to visit these restaurants.

While the meats are cooking, we’ll discuss a variety of business topics. Just a few of this year’s special guests include Beth Schiff, casting director for CHOPPED, who will talk about the casting process for food television shows. Ken Goodman, prolific food and cookbook photographer, will give his best practices for creative beautiful iPhone photography for social media. Kat Kinsman, journalist and author of Hi, Anxiety, discusses the epidemic of depression and anxiety in restaurant kitchens across America — a timely and vital topic for all of us in the business. You’ll leave with dozens ideas for improving your business, from running a profitable bar, catering with whole hogs, best methods for serving brisket in a restaurant and catering operation, and adding your own signature style and flavor profile to your barbecue.

We’ll be cooking on a variety of pits, including a concrete brick pit, Ole Hickory Pits, Austin Smokeworks, and a Camelback, and the pitmasters will use their signature spices and woods to create flavor profiles that are uniquely their own.

 

Whole Hog Extravaganza Speakers

The line-up

Barbecue’s most talented cooks and best business minds will share their skills and knowledge in this intimate setting. Class size is purposely small so you’ll be able to get to know one another and rub shoulders with all of the guest pitmasters and speakers. Community is what makes the barbecue world go around and creating opportunities to foster relationships is important to us.

Here are just a few of the people from whom you’ll learn:

Mike Mills, 17th Street Barbecue

Amy Mills, 17th Street Barbecue

Chris Chamberlain, journalist

John Delpha, chef, pitmaster, and author

Billy Durney, Hometown Barbque

Ken Goodman, photographer

Phillip Heern, 17th Street Barbecue

Tank Jackson, Holy City Hogs

Kat Kinsman, author and journalist at Extra Crispy

John Lewis, Lewis Barbecue

Michael Ollier, Certified Angus Beef

Beth Schiff, CHOPPED

Barry Sorkin, Smoque

RH Weaver, bar man extraordinaire

 

Whole Hog Extravaganza Food and Fun

And of course, there’s the food and libations

The food at our events is unparalleled, especially during this program. You’ll taste heritage and commodity whole hogs cooked with different methods and using different seasonings and wood, several cuts of Certified Angus Beef, and more. RH Weaver will lead us through a whiskey tasting and Aaron Kleidon from Scratch will be pouring his famous foraged brews. You’ll get to see behind the scenes of our catering operation and get great ideas for decorating and setting up events.

Hope you’ll join us. Space is limited, so reach out today via the link below.

Click here to download the schedule and accommodation information.

 


 

Click here to register.

 


 

1
Nov

Register for the 2018 Catering Master Class

Catering Master Class 2018

Catering Master Class 2018

If you are in the biz and interested in elevating and expanding your catering business, you won’t want to miss the Catering Master Class at 17th Street Barbecue. Hear from our crew, along with John Delpha, an outstanding Boston chef with extensive catering and restaurant business experience, and Lisa Marie White, a celebrated pastry chef with so much experience to share, who will teach us to make the best biscuits on the planet.

One constant in the catering world is that a business must constantly evolve and keep refining itself. We’ve re-engineered our own catering pricing and processes, and we’re excited to share tips and techniques, policies and procedures that will help your business soar!

John Delpha and Lisa Marie White

You’ll experience:

  • • Special demos by John Delpha and Lisa Marie White
  • • Behind-the-scenes tours of our restaurant and catering operation
  • • Networking opportunities with other attendees
  • • Small class size for ultimate learning

 

We dive deep into the subject of catering:

  • • Tools to define and refine your brand story
  • • Learn the newest and most effective social media and marketing techniques – what worked six months ago does not work today
  • • Exposure doesn’t pay the bills — how to support your community and get the most from in-kind donations
  • • Learn the 12 things you need to do now to take your business to the next level
  • • Discover how to price and execute events for maximum profit and customer satisfaction
  • • Gather dozens of ideas to strengthen your bottom line, elevate your best practices, and help your catering business soar!

Click here to download the schedule and accommodation information.


Email Amy to register.