SYS-CON MEDIA Authors: Noel Wurst, Liz McMillan, Sean Houghton, Glenn Rossman, Ignacio M. Llorente

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BBQing a Whole Cow and more including- Lambs, Goats, Pigs and a Bacon Wrapped Alligator

Profits to Benefit Special Olympics, St Anthony's Catholic School and Loaves and Fishes

GREENVILLE, S.C., April 3, 2014 /PRNewswire-iReach/ -- BOVINOCHE FKA Bovinova : WHOLE COW ROAST

Photo - http://photos.prnewswire.com/prnh/20140403/MN97186

Jeff Bannister is a foodist. (Think full-scale commitment here, as in nudist, or Buddhist.) Adventurous eating might as well be his way of life, and 2014 marks his 4th year sharing that sense of adventure with the Upstate. Bovinoche is a full-scale, all-out, barbeque-anything-on-four-legs extravaganza happening in Simpsonville May 17th, with roots that run deep.

"My family has been in South Carolina since the 1750s, and the men have always been cooks," says Bannister, who tackled his first whole hog at the age of fifteen. A native of Holly Hill, he's no stranger to world-class barbeque from the likes of Sweatman's Bar-B-Que, a local institution for more than 50 years. But the idea for cooking a whole cow over open flame came from farther afield: watching Argentinean asado genius Francis Mallmann do it on TV. The South American asado is a day-long, multi-beast cookout in the grandest communal style: family and friends, music and wine, where something good is always coming off the fire.

"I am happiest when I see people have a new positive experience that they never knew existed," says Bannister.

Bannister's cooking has been featured in The Wall Street Journal, The Cooking Channel, "Anthony Eats America," and is currently being prospected for a new reality show with a large production company.

A portion of the day's profits go to Special Olympics South Carolina, St. Anthony of Padua Catholic School and Greenville's Loaves and Fishes. In terms of the greater local, sustainable landscape, whole animals just make sense. Bannister says, "Whole animal cooking is a centuries-old tradition that is becoming a lost art."

This year's menu includes the usual ton of barbeque and a few surprises: a whole cow on a 10 foot custom-made rotisserie made by www.spitjack.com  , a vertical tasting of goats to compare different ages of meat, a taste-off between Anderson County lamb and New Zealand lamb, wild boar,whole alligator, pigs both smoked and cooked Cuban-style in La Caja China boxes, chickens cooked in clay and in coal-fired Orion cookers. Liz Bardsley (of Kitchen Arts & Pottery) will give a live cooking demo of wild mushroom risotto in a 52-inch pan. There will be plenty to eat, beer by Budweiser, wine by Constellation Wine, music by Hot As A Pepper, fire eating by Tim TV and the Secret Cirkus, ice sculpture by Ice Age Sculpture, bouncy houses for the kids.

 

Saturday May 17, 2014

Simpsonville City Park

Gates open at 3pm and stay open until 11pm

Tickets are $30 ($35 online), children 12 and under free with ticket-holding adult

Tickets include all food. Wine and beer available for a nominal fee.

 

Sponsored by Spinx, Six & Twenty Distillery, Serve One Attorney Services at www.weservepapers.com , Sallies Greatest Jellies salliesgreatest.com , Anthony Graphics at www.anthonygraphics.com, Constelation Brands http://www.cbrands.com  and many more. (Sponsor night May 16th will include a whole grilled swordfish, whiskey tastings and specialty cocktails by Six and Twenty Distillery and more.)

 

CONTACT:

Jeff Bannister

www.icookwholecows.com

864-346-3838

More information and tickets available at www.bovinoche.com or www.IcookWholeCows.com

Media Contact: Jeff Bannister, Bovinoche/Serve One Inc, 864 235 7766, [email protected]

News distributed by PR Newswire iReach: https://ireach.prnewswire.com

SOURCE Bovinoche/Serve One Inc

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