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Students join ‘swine and dine’ fun at brewery’s BaconFest

It was a “pig deal” in Jersey Shore on Saturday when chef and TV personality Brian Duffy visited Bald Birds Brewing Co. to headline the craft brewery’s BaconFest. Joining Duffy as he butchered a whole pig, grilled and smoked it, and served samples for eager attendees were Penn College culinary arts technology students Palin J. Hurst, of Gardners, and Charlie M. Suchanec, of Tyrone.

Chef, consultant and TV personality Brian Duffy (center) headlines Bacon Fest with assistance from culinary arts technology students Palin J. Hurst (left) and Charlie Suchanec.
Chef, consultant and TV personality Brian Duffy (center) headlines Bacon Fest with assistance from culinary arts technology students Palin J. Hurst (left) and Charlie Suchanec.
Suchanec grills pork, butchered on-site during a demonstration by Duffy.
Suchanec grills pork, butchered on-site during a demonstration by Duffy.

“BaconFest turned out to be an amazing event,” said Bald Birds owner Joe Feerrar. “We were very fortunate to partner with Chef Duffy and the Penn College culinary school. The first-hand butchering and grilling experience that Chef Duffy, Palin and Charlie created for our community was outstanding and was loved by our customers.”

Duffy, originally from the Philadelphia area, knows the subject well: He recently sold ArdmoreQ, a restaurant near his hometown that featured “traditional BBQ with a Duffified kick.”

Hurst slices samples for an appreciative crowd.
Hurst slices samples for an appreciative crowd.
Free samples – in the form of seasoned, grilled and smoked pork sliders – are the reward for those in attendance.
Free samples – in the form of seasoned, grilled and smoked pork sliders – are the reward for those in attendance.

Another venture, Kristopher’s, received widespread critical acclaim, but he is probably better known for his appearances on the television series “Bar Rescue” and as a regular judge on Food Network’s “Beat Bobby Flay.”

For their part, Hurst and Suchanec recently completed a Penn College course in Artisan Butchery & Charcuterie Applications and “had a blast” being mentored by Duffy.

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