PULL SOME PORK, CONT. Continued from page 20
Leland Tucker are involved and they’re calling themselves Los Cerdos Borrachos. LM.
The Fold
Maddie’s Place It’s a good sign, we think, when you ask a team captain for his strategy going into the hog roast, and he says “probably not to drink as much as we did last time.” That’s
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APRIL 17, 2014
ARKANSAS TIMES
Natchez
TEAM NATCHEZ: Katie Reno, Zara Abbassi, Danyel Kilgore, Alexis Jones and Jose Juarez.
BRIAN CHILSON
While other teams are coming heavy, bringing the maximum number of players to their show, the team fielded by Riverdale’s hot new gourmet taco-and-Mexican-food joint The Fold plans on floating like a butterfly and stinging like a bee, with only three hands on deck. Fold owner Bart Barlogie said their lineup for the hog roast will be just him, plus chefs Chris McMillan and Alex Smith tending their pig through the night. “We don’t need a lot of people,” he said. “We’ve got a small team and we’re going to do it.” Barlogie said he can’t say much about their strategy, methods or seasonings, but he promises “a special treat” from his trio. “Chris has cooked a whole hog before,” he said. “Alex is new to the game, but she’s a smart cookie.” Considering the great things in small packages that emerge from the kitchen at The Fold on a daily basis, we’re definitely not going to count them out just for traveling light. DK.
Chef Alexis Jones changes the menu at lunch and then again at dinner every day she’s open at Natchez, the inventive, Southern gourmet restaurant in the Tower Building. So you’ll forgive her for not knowing how she’s going to treat her pig. She’ll decide a plan of action nearer to the event based on “what’s available locally.” Just because Jones has found success working spontaneously doesn’t mean you shouldn’t plan. Every Wednesday, she offers a three-course dinner and wine pairing for $40. Hard to beat that. Zara Abbasi, Danyel Kilgore, Katie Reno and Jose Juarez will join her on the Natchez hog team. LM
the kind of honesty we like to hear from a bit from the experience last year. “With a second-year team. But seriously, folks: those pits, you’ve got to be able to control Brian Deloney, who heads the team from the heat and move your pig around,” he said. Maddie’s Place, said that their real strategy “I brine mine first for a whole day. We may is to just have a good time with a bunch of inject it and season it up.” DK. friends. Deloney said his eight-person team is stocked with old high school chums and Last year, the Reno’s Pit Crew was loyal customers of Maddie’s, which specialdominated by political bigshots — Arkanizes in Cajun food. “We’re not in it to win it,” Because, we presume, they’re all day- sas Lottery Director Bishop Woosley, Deloney said. “We’re just in there to have light-shunning vampires (the friendly kind, Arkansas Economic Development Comfun. If we win it, that’s great. But we just of course) who don’t rise until we’re tucked mission Executive Director Grant Tenenjoy being around each other and hav- under the covers, the Midtown team has nille, Arkansas House of Representaing a good time.” Deloney said this year’s proven damn near impossible to reach. All tives Chief of Staff Gabe Holmstrom hog roast will be the second time he’s ever we know is that Conan Robinson, Law- — but Reno’s owner Louis France said CONTINUED ON PAGE 32 cooked a whole hog, but he learned quite rence Pickard, Matt Hester, Wally Redd and
Reno’s
Midtown Billiards