Davern Lore Interview TC Wine Festival 09

Nov 11 2009

Category
Videos

Interview with Chuck Fisher – Jackson’s Catering Richland

Aug 6 2009

Wendy Cantu talks with Chuck Fisher, Manager of Jackson’s Catering in Richland, about wine, events, and how to properly cook a pig…

Yes, the music was loud…feel free to read along:

So, what exactly are you doing here, at the Preston Winery event, right now?

We are doing a tiki style pig roast with two whole hogs today, at about 160 pounds. We’ve been cooking since about 9:30 this morning, out here at the winery. So what we wanna do is we wanna team up with the winery and bring a new event to the tri-cities. Bring something people can look forward to, something they can build in, to grow. The Tri-Cities is a great place to have events. And so, we wanted to team up together, do something different here in the tri cities, that’s never been done before.

So you’ve never done anything like this before, right?

Not here in the Tri-Cities, no. I have in Colorado.

What have you done in Colorado?

I’ve done several luau parties where we actually buried the pig, but it completely kills the soil.

What do you bury the pigs in?

You bury the pigs in hot coals, rock, and then you wrap the pigs in banana leaf and seaweed…and ocean salt.

Oh my gosh! And where did you learn that?

I actually leaned that the very first time IN and the very first roast i did in Colorado. I worked under about 8 chefs when I was in Colorado.

Do you have any plans like this for events in the future?

We will do ANY event that anyone wants us to do. Thats the wonderful y’know, is that we’re not limited to any set menu. Or to just wings, I think a lot of people think of us that way, but in the catering aspect of it, we have such a talent. Between myself and the chefs we have probably 40 years of cooking and chef experience, and so we’re not limited to anything. We have this one, and then 500 person bbq tomorrow, and that kind of wraps up the big events and then we have 3-4 more on the way.

But you still do the wings right? Because those are delicious!

Absolutely, matter of fact, weekend of boat races we served our 2,000,000 wing!

Oh wow, ok, so I have to ask you…What kind of wine would you pair this pig roast with?

I would have to say a nice merlot, or even a vintage merlot, going back to 82-76 would be a VERY nice match. But with Preston Premium wines, you know, it’s hard to go wrong.