The James Beard Foundation holds a summer annual tasting party at the spectacular vineyards of Wölffer Estate Vineyard. Over 40 talented chefs participated in this event. To rock the socks off of the guests, we created a spit-fired roasted Wild Boar Bohn Mi Sandwich with charred bread, ‘Nduja mayonnaise, cucumbers, radishes, cilantro and mint. It was off the hook!
We had a blast chatting with honoree Chef John Besh about our Wild Boar. Mingling with the other chefs and talking to guests about our dish is what we love to do. It was a pleasure to attend this beautiful event!