See the video below for an important announcement about okPORK’s youth leadership program. If you have questions, contact our office at 405-232-3781, or email firstname.lastname@example.org. We’ll have info about the college class coming out next month.
There are many yearly events that are simply staples in the okPORK world. It’s easy to see that the annual Bacon & Bourbon dinner has become one of those events.
The venue, VAST, offers the tallest, most breathtaking views of the Oklahoma City metro area. Chef Kevin Lee’s prowess for preparing pork shines each year. And the crowd keeps growing.
On another chilly and rainy October day, pork producers from all over the state of Oklahoma gathered together, stocking caps and all, at the John Conrad Golf Course in Midwest City, Okla., for a day of golf.
Just like past years, the purpose of having the yearly tournament in the middle of the state was to attract producers from all over Oklahoma to come mingle, eat pork and of course play golf.
After a couple years hiatus, okPORK’s Swine and Stein dinner came back with a roar. Sean Cummings Irish Restaurant was the perfect venue for the group that gathered on August 12.
Chef Chris Bickel prepared four amazing courses featuring pork and the evening’s theme was Mexican. The first course featured puffed chicharrons with a salsa trio featuring guacamole, salsa fresca and salsa verde. These puffed and fried pork skins were far better than convenience store pork rinds and each salsa option was full of flavor.