The much loved Pig Out Festival is returning this May 3-5 after last year’s unprecedented wildfires saw the Oliver Osoyoos Winery Association (OOWA) postpone the event in the fall.
Showcasing the award winning wines of Oliver Osoyoos Wine Country and paired with the gastronomic greatness of culinary partners both local and regional, the event foretells an afternoon of pure bliss.
This year’s event returns to the popular single venue, multiple culinary partner format that was changed to accommodate the pandemic-era requirements.
With the event just around the corner, announcements on confirmed partners and other details are coming hot and heavy.
Delighting in all things wine and pork. OOWA photo
Paying homage to all things pork, Rollands Meats will be showcasing traditional British Bacon, and the ever-popular Paella Guys will once again entertain guests with their interactive action station and delight the palate with delicious Spanish dishes.
Local culinary heroes include the Pit Stop Smokery which will feature its famous southern BBQ meats, Chef Kenny Dia from Nk’Mip Cellars will dazzle tastebuds with brilliant fusion bites and Chef Shawn Cheer from Cellar Door and More and See Ya Later Ranch will share his passion for food using fresh ingredients and BC pork to create memorable bites.
More culinary partners will be announced as the weeks inch closer to Pig Out liftoff.
The weekend of food and wine delight kicks off with the decadent Pig Out Wine Dinner, in partnership with The Bear, The Fish, The Root & The Berry at Spirit Ridge Resort on Friday May 3.
The culinary team under Chef Murray McDonald will feature modern vineyard cuisine with each course paired with wines from the Oliver Osoyoos Wine Country region, presented to guests by the winemaker or winery owner.
Wines will be poured on the night from representatives from five wineries from the Oliver Osoyoos Wine Country region, including Gold Hill Winery, Nk’Mip Cellars, Nostalgia Wines, River Stone Estate Winery and Road 13 Vineyards.
The following day (Saturday, May 4), the Pig Out Festival will take place amidst the vines at Cellar Door & More, home to award-winning Jackson-Triggs and Inniskillin, just north of Oliver.
Local and guest chefs will unite to showcase their culinary talents, under the theme “Fiesta”, a colourful celebration of the diverse food, wine and culture of the South Okanagan in an elegant and relaxed outdoor setting.
Round out the weekend with the Big Porker Breakfast back at Spirit Ridge’s The Bear, The Fish, the Root & The Berry on Sunday, May 5.
Tickets for the Pig Out Wine Dinner at Spirit Ridge Resort are $109 + tax, inclusive of gratuity, and can be purchased at oliverosoyoos.com.
To purchase Pig Out Festival tickets (currently $109+ tax), visit oliverosoyoos.com. Tickets (currently 50 per cent sold out) include entry to the festival, and tokens to enjoy the food stations and wine samples throughout the afternoon, as well as a shuttle service to and from Oliver or Osoyoos to the festival location. The event is only for guests aged 19+.
The Big Porker Breakfast is $28 per person and reservations can be booked at bearfishrootberry.com/reservations.
