Whole Hog Cooking: The Carolinas at Ravine
Join Chef John Vetere for a special cooking class inspired by the deep barbecue traditions of the Carolinas.
This class will focus on the roots of whole hog cooking, exploring the techniques, patience, and fire management behind one of America’s most iconic barbecue styles. Guests will learn about Carolina-style smoked pork, vinegar-based sauces, mustard or no mustard, classic Carolina sides, and how these bold, regional flavours can be brought to life using live fire and thoughtful cooking.
Set against the backdrop of Ravine’s working farm and estate winery, this experience will connect the craft of barbecue with local ingredients, hospitality, and wine country cooking. The class will finish with a shared Carolina-inspired feast featuring smoked whole-hog, regional sauces, seasonal sides, and Ravine wines & cider.
A standout experience for barbecue lovers, curious cooks, and anyone who wants to understand the culture, flavour, and technique behind true Carolina whole hog cooking.
This is a 19+ event
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Party size
1 ticket