By Times Chronicle Staff
It’s fast approaching that time of the year again, with the event that thrills both wine lovers and lovers of all things pork, the Pig Out Festival is set to kick off in just about one month from now.
The Oliver Osoyoos Wine Country’s signature food and wine celebration returns May 1-3, 2026, with a full weekend of culinary events and experiences.
Pig Out Guest Chef Dinner
The festival kicks off with a bang on Friday, May 1, with the Pig Out Guest Chef Dinner at Sweetgrass Restaurant at Nk’Mip Cellars in Osoyoos, where Chef Shawn Cheer welcomes guest Chef Javier Blanc of Vancouver’s Casa Molina, alongside Canadian Butcher team member, Ronnie Keely and BC’s inaugural Best Butcher, Michael Hecken.
Together, they’ll serve a multi-course, locally sourced, family-style feast paired with wines from local vineyards. Guests can watch live cooking and butchery demonstrations while enjoying sweeping vineyard views. Tickets are $129.99 + tax.
Pig Out Festival at Cellar Door & More
On Saturday, May 2, the ever-popular (even last year’s hours-long rain failed to dampen the mood) Pig Out Festival returns to Cellar Door & More in Oliver.
With the theme “Let’s Feast” and supported by B.C. Meats for B.C. Families, guests can graze on unlimited, delicious bites and dishes from BC chefs and producers, enjoy BBQ and cooking demonstrations, enjoy local wines and meet local winemakers and producers.
Leila Kwok photo
Keeping the vibe going will be live music and entertainment, all surrounded by the stellar scenery of nʕaylintn (McIntyre Bluff) and verdant vineyard views. And while enjoying the food and wine a local artisan market provides a shopping opportunity.
Sixteen chefs, BBQ masters, butchers and producers are confirmed to showcase their talents at culinary stations during the festival, with more to be announced closer to the date.
Chef-led stations include: Chef Adair Scott from Terrafina Restaurant at Hester Creek Estate Winery; Chef Javier Blanc with Vancouver’s The Paella Guys; Chef Ian Stilborn from Ward’s Wine Country Kitchen; Chef Shawn Cheer from Sweetgrass Restaurant at Nk’Mip Cellars; Chef Steeve Ray from See Ya Later Ranch Kitchen; Chef Olivier Mainville with Pit Stop Smokery; Chef Kelly Adams with Highway 97 Brewery; Chef Tim Wheeldon from Giant’s Head Brewing; and legendary BBQ Pitmaster, Brian Misko of House of Q BBQ.
Oliver Osoyoos Wine Country photo
Butcher and producer-led stations are: Stuart Rolland, Rollands Meats; Ronnie Keeley, KamLake Meats; Michael Hencken, Konig Meats; and teams from Fraser Valley Specialty Poultry, Traeger Grills, Johnston’s, Two Rivers Meats; and Rangeland Meats.
Pig Out Festival tickets are $109 + tax for adults, $45 + tax for youth (13-18) and free for children 12 and under. Transportation from Oliver, Osoyoos and Penticton is available at $25 per guest. VIP tickets are now sold out.
Pig Out Trails
Rounding out the weekend on Sunday, May 3, the brand new Pig Out Trails wine tour will take guests to four of the region’s acclaimed wineries to taste library wines and new releases, meet the team and discover winemaking secrets, and offers to help stock the home cellar. Pick-up points will be located in Oliver, Osoyoos or Penticton. Tickets are $45 + tax, seats are limited.
A soggy Pig Out 2025 didn’t dampen the spirits. Leila Kwok photo
Tickets for all events are available at the Pig Out website. Guests can turn the weekend into a full South Okanagan getaway with special rates at Coast Oliver Hotel, Holiday Inn Osoyoos, and Four Points by Sheraton Penticton. Save up to 20 per cent off when booked through oliverosoyoos.com.
