On Sunday, May 22, from 12 p.m. to 5 p.m., locals, bartenders and culinary stars will converge at SoMa StrEat Food Park (428 11th Street, San Francisco) for a celebration of community, camaraderie and giving back. Music will be provided throughout the afternoon by San Francisco native DJ Dojah, as well as appearances by The Jazz Mafia, paying homage to the New Orleans spirit of the inaugural Pig & Punch event. Punch, with ingredients provided by several event sponsors, will flow freely throughout the afternoon, and a deep bench of local culinary talent will provide all-you-can-eat pork dishes. Chefs include The Bon Vivants’ own Scott Baird, Ravi Kapur (Liholiho Yacht Club), Thomas McNaughton (flour + water, Central Kitchen, Aatxe, Café du Nord, Salumeria), Justin Simoneaux (Boxing Room), Craig Stoll (Delfina, Pizzeria Delfina, Locanda) and Joey Elenterio (Cadence).
Pig & Punch is a charity barbecue that supplies attendees with generous portions of meat, sides and desserts prepared by an impressive roster of participating chefs. Punch is scooped from barrels, with live music and other outdoor entertainment for partygoers. Tickets will get attendees all the pig they can eat and all the punch they can swig, as well as a limited edition Pig & Punch tee shirt designed by Bay Area artist Sam Flores, while supplies last. Flores, a celebrated self-taught artist, brings his popular brand of urban, graffiti-inspired artistry to the Pig & Punch San Francisco logo. Proceeds and additional donations from sales will be donated to KIPP Bay Area Schools, whose mission is to build leaders through academic excellence and civic responsibility. At each Pig & Punch event, The Bon Vivants also organize a volunteer day, open to all, for the donation recipient. This year’s volunteer day will take place on Monday, May 16, at a KIPP Bay Area School San Francisco location. Under the direction of Baird and Harris, the event series has raised over $230,000 in Austin, Miami, New York, New Orleans and Portland, and has coordinated over 7,000 cumulative man hours of volunteer labor in these cities.
The Bon Vivants began Pig & Punch in 2010 during their second trip to New Orleans’ Tales of the Cocktail festival, as a way to throw a party that would both represent the philosophy of The Bon Vivants and bring together the industry. Since its first year, Pig & Punch has expanded to Portland, Brooklyn, Miami and now San Francisco. New Orleans remains the flagship event while others are known as Swig n’ Swine, a Pig & Punch on tour.
Pig & Punch is generously sponsored by: Imbibe, Eat Drink SF, Esquire, Culinary Agents, D'usse Cognac, Leblon Cachaça, Don Q Rum, Tequila Don Julio, Absolut Vodka, Jameson Black Barrel, Crown Royal Northern Harvest Rye, Beefeater Gin, Plymouth Gin, Martini & Rossi, St-Germain, Noilly Prat, Benedictine DOM, Pernod Absinthe, Luxardo USA, Zwack Unicum, Ancho Reyes, Mandarine Napoléon, Cynar, Champagne Perrier Jouet, Campari, Fonseca, Siroco and Croft Port, The Perfect Puree of Napa Valley and Jarritos.
About The Bon Vivants: The Bon Vivants (www.bonvivants.com) are a nationally recognized cocktail and spirit consulting and hospitality company. Bon Vivant in French translates to “good liver” and is defined as “a person having cultivated, refined, and sociable tastes, especially with respect to food and drink.” The Bon Vivants seek to unite the beverage industry and the average consumer. This mission inspired their bar Trick Dog, a “kick ass, well made, no bullshit, neighborhood cocktail bar with great music, delicious drinks, and food til the end.”
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Pig & Punch is a charity barbecue that supplies attendees with generous portions of meat, sides and desserts prepared by an impressive roster of participating chefs. Punch is scooped from barrels, with live music and other outdoor entertainment for partygoers. Tickets will get attendees all the pig they can eat and all the punch they can swig, as well as a limited edition Pig & Punch tee shirt designed by Bay Area artist Sam Flores, while supplies last. Flores, a celebrated self-taught artist, brings his popular brand of urban, graffiti-inspired artistry to the Pig & Punch San Francisco logo. Proceeds and additional donations from sales will be donated to KIPP Bay Area Schools, whose mission is to build leaders through academic excellence and civic responsibility. At each Pig & Punch event, The Bon Vivants also organize a volunteer day, open to all, for the donation recipient. This year’s volunteer day will take place on Monday, May 16, at a KIPP Bay Area School San Francisco location. Under the direction of Baird and Harris, the event series has raised over $230,000 in Austin, Miami, New York, New Orleans and Portland, and has coordinated over 7,000 cumulative man hours of volunteer labor in these cities.
The Bon Vivants began Pig & Punch in 2010 during their second trip to New Orleans’ Tales of the Cocktail festival, as a way to throw a party that would both represent the philosophy of The Bon Vivants and bring together the industry. Since its first year, Pig & Punch has expanded to Portland, Brooklyn, Miami and now San Francisco. New Orleans remains the flagship event while others are known as Swig n’ Swine, a Pig & Punch on tour.
Pig & Punch is generously sponsored by: Imbibe, Eat Drink SF, Esquire, Culinary Agents, D'usse Cognac, Leblon Cachaça, Don Q Rum, Tequila Don Julio, Absolut Vodka, Jameson Black Barrel, Crown Royal Northern Harvest Rye, Beefeater Gin, Plymouth Gin, Martini & Rossi, St-Germain, Noilly Prat, Benedictine DOM, Pernod Absinthe, Luxardo USA, Zwack Unicum, Ancho Reyes, Mandarine Napoléon, Cynar, Champagne Perrier Jouet, Campari, Fonseca, Siroco and Croft Port, The Perfect Puree of Napa Valley and Jarritos.
About The Bon Vivants: The Bon Vivants (www.bonvivants.com) are a nationally recognized cocktail and spirit consulting and hospitality company. Bon Vivant in French translates to “good liver” and is defined as “a person having cultivated, refined, and sociable tastes, especially with respect to food and drink.” The Bon Vivants seek to unite the beverage industry and the average consumer. This mission inspired their bar Trick Dog, a “kick ass, well made, no bullshit, neighborhood cocktail bar with great music, delicious drinks, and food til the end.”
On Sunday, May 22, from 12 p.m. to 5 p.m., locals, bartenders and culinary stars will converge at SoMa StrEat Food Park (428 11th Street, San Francisco) for a celebration of community, camaraderie and giving back. Music will be provided throughout the afternoon by San Francisco native DJ Dojah, as well as appearances by The Jazz Mafia, paying homage to the New Orleans spirit of the inaugural Pig & Punch event. Punch, with ingredients provided by several event sponsors, will flow freely throughout the afternoon, and a deep bench of local culinary talent will provide all-you-can-eat pork dishes. Chefs include The Bon Vivants’ own Scott Baird, Ravi Kapur (Liholiho Yacht Club), Thomas McNaughton (flour + water, Central Kitchen, Aatxe, Café du Nord, Salumeria), Justin Simoneaux (Boxing Room), Craig Stoll (Delfina, Pizzeria Delfina, Locanda) and Joey Elenterio (Cadence).
Pig & Punch is a charity barbecue that supplies attendees with generous portions of meat, sides and desserts prepared by an impressive roster of participating chefs. Punch is scooped from barrels, with live music and other outdoor entertainment for partygoers. Tickets will get attendees all the pig they can eat and all the punch they can swig, as well as a limited edition Pig & Punch tee shirt designed by Bay Area artist Sam Flores, while supplies last. Flores, a celebrated self-taught artist, brings his popular brand of urban, graffiti-inspired artistry to the Pig & Punch San Francisco logo. Proceeds and additional donations from sales will be donated to KIPP Bay Area Schools, whose mission is to build leaders through academic excellence and civic responsibility. At each Pig & Punch event, The Bon Vivants also organize a volunteer day, open to all, for the donation recipient. This year’s volunteer day will take place on Monday, May 16, at a KIPP Bay Area School San Francisco location. Under the direction of Baird and Harris, the event series has raised over $230,000 in Austin, Miami, New York, New Orleans and Portland, and has coordinated over 7,000 cumulative man hours of volunteer labor in these cities.
The Bon Vivants began Pig & Punch in 2010 during their second trip to New Orleans’ Tales of the Cocktail festival, as a way to throw a party that would both represent the philosophy of The Bon Vivants and bring together the industry. Since its first year, Pig & Punch has expanded to Portland, Brooklyn, Miami and now San Francisco. New Orleans remains the flagship event while others are known as Swig n’ Swine, a Pig & Punch on tour.
Pig & Punch is generously sponsored by: Imbibe, Eat Drink SF, Esquire, Culinary Agents, D'usse Cognac, Leblon Cachaça, Don Q Rum, Tequila Don Julio, Absolut Vodka, Jameson Black Barrel, Crown Royal Northern Harvest Rye, Beefeater Gin, Plymouth Gin, Martini & Rossi, St-Germain, Noilly Prat, Benedictine DOM, Pernod Absinthe, Luxardo USA, Zwack Unicum, Ancho Reyes, Mandarine Napoléon, Cynar, Champagne Perrier Jouet, Campari, Fonseca, Siroco and Croft Port, The Perfect Puree of Napa Valley and Jarritos.
About The Bon Vivants: The Bon Vivants (www.bonvivants.com) are a nationally recognized cocktail and spirit consulting and hospitality company. Bon Vivant in French translates to “good liver” and is defined as “a person having cultivated, refined, and sociable tastes, especially with respect to food and drink.” The Bon Vivants seek to unite the beverage industry and the average consumer. This mission inspired their bar Trick Dog, a “kick ass, well made, no bullshit, neighborhood cocktail bar with great music, delicious drinks, and food til the end.”
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Pig & Punch is a charity barbecue that supplies attendees with generous portions of meat, sides and desserts prepared by an impressive roster of participating chefs. Punch is scooped from barrels, with live music and other outdoor entertainment for partygoers. Tickets will get attendees all the pig they can eat and all the punch they can swig, as well as a limited edition Pig & Punch tee shirt designed by Bay Area artist Sam Flores, while supplies last. Flores, a celebrated self-taught artist, brings his popular brand of urban, graffiti-inspired artistry to the Pig & Punch San Francisco logo. Proceeds and additional donations from sales will be donated to KIPP Bay Area Schools, whose mission is to build leaders through academic excellence and civic responsibility. At each Pig & Punch event, The Bon Vivants also organize a volunteer day, open to all, for the donation recipient. This year’s volunteer day will take place on Monday, May 16, at a KIPP Bay Area School San Francisco location. Under the direction of Baird and Harris, the event series has raised over $230,000 in Austin, Miami, New York, New Orleans and Portland, and has coordinated over 7,000 cumulative man hours of volunteer labor in these cities.
The Bon Vivants began Pig & Punch in 2010 during their second trip to New Orleans’ Tales of the Cocktail festival, as a way to throw a party that would both represent the philosophy of The Bon Vivants and bring together the industry. Since its first year, Pig & Punch has expanded to Portland, Brooklyn, Miami and now San Francisco. New Orleans remains the flagship event while others are known as Swig n’ Swine, a Pig & Punch on tour.
Pig & Punch is generously sponsored by: Imbibe, Eat Drink SF, Esquire, Culinary Agents, D'usse Cognac, Leblon Cachaça, Don Q Rum, Tequila Don Julio, Absolut Vodka, Jameson Black Barrel, Crown Royal Northern Harvest Rye, Beefeater Gin, Plymouth Gin, Martini & Rossi, St-Germain, Noilly Prat, Benedictine DOM, Pernod Absinthe, Luxardo USA, Zwack Unicum, Ancho Reyes, Mandarine Napoléon, Cynar, Champagne Perrier Jouet, Campari, Fonseca, Siroco and Croft Port, The Perfect Puree of Napa Valley and Jarritos.
About The Bon Vivants: The Bon Vivants (www.bonvivants.com) are a nationally recognized cocktail and spirit consulting and hospitality company. Bon Vivant in French translates to “good liver” and is defined as “a person having cultivated, refined, and sociable tastes, especially with respect to food and drink.” The Bon Vivants seek to unite the beverage industry and the average consumer. This mission inspired their bar Trick Dog, a “kick ass, well made, no bullshit, neighborhood cocktail bar with great music, delicious drinks, and food til the end.”
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District Six
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428 11th Street, San Francisco, CA 94103
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