In April 2018, Ryan Pera and Morgan Weber purchased a Feges BBQ Whole Hog Roast in an auction benefiting I’ll Have What She’s Having, a nonprofit founded by Ryan’s wife Lori Choi to raise awareness and funds for women’s health. With the help of some friends, the duo bid $15,000 on the opportunity to have Patrick Feges and Erin Smith roast a hog that was raised and donated by Blue Heron Farm. This auction item contributed to the $160,000 raised at the I’ll Have What She’s Having gala and the $240,000 raised since the group’s inception in late 2017.
The mangalitsa and red waddle mix—the same breed of pigs Morgan raised at his farm in Yoakum, Texas—is almost fully grown, so now it’s time to throw a party. On Tuesday November 13, Agricole Hospitality will welcome guest chefs Patrick Feges and Erin Smith for the Whole Hog Charity Double Down at Eight Row Flint. The pork will be served with sides prepared by Claire Smith and Kent Domas of Alice Blue, Anita Jaisinghani of Pondicheri, Kathy Elkins of Harold's and Keisha Griggs of Ate Boutique Kitchen and Bocage Catering.
Each plate will be sold for $25. One hundred percent of the proceeds of the pig roast will be donated to the Food Bank of Central and Eastern North Carolina to assist in Hurricane Florence relief.
“We have a real opportunity as chefs and restaurateurs to make a difference,” said Ryan. “Both Lori and I are from North Carolina, and many parts of the state were absolutely devastated. I’m glad we can play a small part in raising money and awareness for this worthy cause. Plus, there’s nothing that represents North Carolina like whole hog barbecue. I feel right at home at a pig roast, and I’m looking forward to having Patrick and Erin cook at Eight Row.”