Chef's Table: Pig Pickin' University
Gonna roast a pig – nose to tail and everything in between. To learn this traditional skill from two local pig pickin’ experts is a rare opportunity. Fred Tetterton and Brownie Futrell will lead members of this class as they prepare and roast a whole hog, and later enjoy a pig pickin’ with all the fixings. On Wednesday evening, October 16 we will meet on the BCCC campus to learn the process of whole hog cooking (always best as we will cook; over charcoal). On Thursday morning, October 17 we will meet early to put the pig on and start making all the requisite sides. By 5:00 PM the pig will be ready, and each student may invite a guest to join the feast. Instructive, memorable, delicious, and fun! Roasted Whole Pig with Pinetown VFD Sauce, Homemade Slaw, Pig Pickin’ Potatoes, Hush Puppies, and Pig Pickin’ Cake. Register & pay online.

October 16
October 17

Fee: $75
11 hrs Section #34697 BCCC Building 8, Room 830

For more information or to register, please contact:
Continuing Education Registration & Records Clerk
Phone: 252-940-6375