The Hog And The Barrel Dinner

Guest Chef Linton Hopkins of Restaurant Eugene in Atlanta joined Proof on Main’s own Chef Levon Wallace in the kitchen on Dec. 6 for the Hog and the Barrel Dinner.

The chefs collaborated on a five-course feast designed to celebrate – and use – the whole hog, from nose to tail. Each course was paired with one of the treasured bourbons from Old Rip Van Winkle Distillery.

Photos By BILL WINE | Contributing Photographer

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