Hogs for the Cause, the barbecue festival and fundraiser held in New Orleans City Park March 26-28, drew nearly 30,000 attendees and raised $765,000, organizers said. The festival also announced winners in various cooking and fundraising categories.
More than 80 teams using clever puns for names (Piggy Stardust, Notorious P.I.G., Chits and Piggles) roasted whole hogs overnight and served a variety of items to festival goers on Saturday, including ribs, pulled pork, pork belly, boudin, pork-filled jambalaya and creative and candied items, such as chocolate-covered bacon and puffed rice treats filled with all sorts of pork as well as peanut butter and sweets.
The Fleur de Que team, which served char-grilled oysters topped with bacon, raised more than $130,000 and was named top fundraiser. The Aporkalypse Now team, from the local offices of the law firm Galloway Johnson, won in the categories of best whole hog and best ribs and was named High on the Hog Grand Champion. Captain Porkenheimer won best sauce. Bacon Rouge, helmed by chef/food writer Jay Ducote and Galen Iverstine of Kentwood, Louisiana's Iverstine Family Farms, won best pork shoulder/butt. Past Grand Champion Swine Krewe claimed the Porkpourri prize for its bacon moon pie. It won Porkpourri last year as well for its pink piggy macarons. A list of the top 10 finishers in each category is posted on www.hogsforthecause.com.
Hogs for the Cause is a nonprofit organization started by Rene Louapre and Becker Hall. It supports families with children fighting pediatric brain cancer, and in its seven years has made grants to more than 100 families. There also is a Hogs event in Charleston.