Hate Cancer but love BBQ, Music and some cold beverages with friends? Welcome to the Hogs family! The purpose of Hogs for the Cause is to provide aid and relief of those variable expenses and economic burdens which families face while their child is being treated for pediatric brain cancer. Currently, Hogs For The Cause operates as the premier funding source for pediatric brain cancer outreach services in the United States and has given grants to over 200 families in need in just 6 years and partnered with several hospitals nationally, including MUSC Children's Hospital.
|General Admission||PassPork||The Local Palate Boss Hog (VIP)|
|Admission to Event|
|A $7 BBQ plate from all 7 pitmasters and the PorkPourri Booth|
|Fast access to BBQ thru the PassPork Line|
|Private Stage viewing area|
|VIP Access and Dishes served by a host of New Orleans and Charleston Top Chefs (Sean Brock, Ryan Prewitt, Justin Devillier, and Aaron Burgau. Featuring Husk bartender Rod Weaver.)|
|Early Hog Price Limited Qty||Limited Qty|
|Hogs Charleston is a Rain or Shine Event
(11am - 9pm)
|Kids Under 10 Enter Free|
|2:30||Sol Driven Train|
40 Patriots Point Road, Mount Pleasant, SC 29464
Patriots Point is located along the waterfront in beautiful Charleston Harbor.
Eastbound on I-26 / Northbound on Hwy 17 - Hwy 17N to Mt. Pleasant exit and cross over the Ravenel Bridge, at foot of Bridge, merge right onto Coleman Blvd(703). At first traffic light on Coleman, turn right onto Bud Darby Lane. Follow Bud Darby Lane until it ends and becomes Patriots Point Road.
Southbound on Hwy 17 - Hwy 17S to Mt. Pleasant. Continue on 17S and turn left at traffic light onto McGrath Darby Blvd. Continue straight on McGrath Darby Blvd to next traffic light. Continue straight at traffic light onto Bud DarbyLane. Bud Darby Lane ends and becomes Patriots Point Road.
By Water - You can also reach Patriots Point by water. Charleston Water Taxi runs seasonally. Contact them for taxi schedules and prices. www.charlestonwatertaxi.com
These chefs will be serving dishes to VIP (Local Palate Boss Hog) ticket holders.
|12:00||Ryan Prewitt||Cured Wahoo with chiles and yogurt|
|2:00||Aaron Burgau||Fried Catfish with boiled peanut and celery slaw|
|4:00||Justin Devillier||Crispy pan dumplings with smoked pork breast and cane syrup|
|6:00||Sean Brock||Ribs with fermented peaches and peanuts|