Mad Props

Well, that was quite a Saturday.

As expected, Hogs for the Cause was a resounding success by all measurable accounts. Despite a little mud (OK, a lot of mud), the weather gods blessed us once again, and I have the farmer's tan to prove it. The teams went above and beyond this year with their entries, from candied bacon sno-balls and pork belly banh mi sandwiches to some excellent ribs, which category I was lucky enough to judge. The musicians brought down the house several times, and the pork lovers showed up in droves. There was even a special appearance by an entire groom's party just an hour or so before the wedding. (Shhh, don't tell the bride.)

The Company Burger.

The big winner of the night was, of course, the cause. Next in line was The Company Burger, whose team took home the Grand Champion award. Even though (or perhaps because) I toasted the High on the Hog winner with many a beer and bottle of champagne at City Pork on Saturday night, I decided that an encore was in order on Sunday, so I headed over to Freret Street in search of hangover relief.

The Company Burger delivered in all its beefy, juicy, cheesy glory, as did a generous order of thick, crisp fries dipped in basil mayo. And this may sound strange, but I am a sucker for that soft pellet ice. The mini carrot bundt cakes with cream cheese frosting looked very tempting as a dessert option, but after consuming approximately 13lbs of pork the day before I thought it was in the best interest of my cholesterol levels to exercise self restraint.

We will return tomorrow with our regularly scheduled programming.