chef seasoning hog on grill
Swine and Wine Weekend

Barnsley Resort Presents Swine & Wine Weekend

October 28 & 29, 2022

It’s a celebration of pork and cork with a weekend-long event featuring award-winning barbeque pitmaster Carey Bringle of Nashville’s Peg Leg Porker and entertaining wine personality Heath Porter, a five star international sommelier, of Heathen Wines + Wine Tours. A welcome wine tasting, cooking demonstrations over Sea Island Forge Fire Kettles and a signature Swine & Wine Supper Club Dinner at the Manor House Ruins Pavilion create a memorable fall weekend at Barnsley Resort.

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Please see below for more weekend event details.

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  • WEEKEND ITINERARY
  • PERSONALITIES & PARTNERS
  • Wine Tasting featuring Heathen Wines + Wine ToursClose -

    Friday, October 28, 2022:

    Location: Saylor Hall Terrace

    International Five Star Sommelier and entertaining personality Heath Porter of Heathen Wines + Wine Tours introduces wines from around the world in a fun, slightly educational, non-pretentious, and interactive wine tasting featuring bottles scanning the globe. We can't guarantee you'll love every wine, but we will guarantee you'll feel better when you leave than you did to start!
    While the focus is on wine for this session, we’re not forgetting about the pig! A cheese and charcuterie presentation has the swine covered for this event.

    $79 per adult 21 & up*
    *Pricing excludes tax & service charge

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    Supper Club Series: Swine & Wine BarbequeOpen +

    Saturday, October 29, 2022:

    Location: Manor House Ruins Pavilion

    We’re going whole hog (literally) for the signature event of Swine & Wine Weekend! Renowned Pitmaster Carey Bringle of Nashville’s Peg Leg Porker prepares a whole pig from snout-to-tail. Elevated side dishes complement the barbeque while a salad and dessert complete this experience.

    Guests enjoy wine pairings selected by the always entertaining Five Star International Sommelier Heath Porter of Heathen Wines + Wine Tours, all set against the backdrop of the iconic Manor House Ruins for this open-air, covered event.

    Live music, games and flames from Sea Island Forge fire kettles create a fun and social ambiance for this special Supper Club event.

    $145 per adult*
    *Pricing excludes tax & service charge

    Book Now

    Carey Bringle | Peg Leg PorkerOpen +

    Pitmaster & Founder, Peg Leg Porker

    Nashville native, Pitmaster Carey Bringle, has been competing in barbecue contests for  more than 25 years, and he has the blue ribbons to prove it. With a deep southern  background built around family values and valuing a good meal, Bringle founded Peg  Leg Porker in 2013. Peg Leg Porker is named after Bringle himself and his greatest win,  a cancer battle that he triumphed at the age of 17. With his win, he lost his leg, which  led him to create a new name and only added more fire to his passion for success.  Upon opening its doors in the heart of Nashville, Peg Leg Porker was quickly named  one of the hottest BBQ Joints in the country by media outlet after media outlet  including Food Network, The Travel Channel, BBC, Southern Living Magazine, Texas  Monthly, GQ, Garden and Gun Magazine and many more. Peg Leg Porker is known for  its juicy, smoked to perfection pork ribs drenched with a spicy dry rub *after* being cooked. Its homemade yet playful sides like Kool-Aid Pickles and Pork Rind Nachos all things Peg Leg feel and taste like home. 

    Heath Porter | Heathen Wines + Wine ToursOpen +

    President, Heathen Wines + Wine Tours

    Ironically, Heath Porter grew up in a dry county in North Alabama, under a roof where alcohol was not allowed. He started his food and beverage career at the ripe age of 15, washing dishes at a truck stop. After high school he moved to Hawaii at age 18, quickly fell in love with the whole concept of food and wine and was the winner of the Pacific region of the best young sommelier competition and finalist in the 2004 National Chaine des Rotisseurs young sommelier competition. He worked as a wine steward in Honolulu then rose to general manager and wine director at the W Hotel Honolulu.

    In 2006, Heath built Sea Island Resorts’ wine collection as the lone sommelier for the Cloister. He also oversaw the blending of Sea Island’s five private-label wines. From 2007 -2010 Heath was the only Director of Wine in the world to hold 20 stars and diamonds in the same year, as Sea Island garnered all these accolades with him in the lead. From there, his career led him to the prestigious Greenbrier Resort as Director of Wines, then on to Miami to open the award-winning Uvaggio wine bar and then the highly regarded No Name Chinese restaurant in South Miami.

    In 2015, Heath led 10 guests on a Santa Barbara Wine Tour, launching itineraries to international destinations including Chile, Slovenia, Champagne, Umbria, Tuscany and U.S. winemaking regions including Oregon, Willamette Valley and Sonoma.Heath has achieved many accolades in his profession and in 2009 passed the third level of testing administered by the Court of Master sommeliers. Heath is a self-taught food and beverage professional and credits the fact that he grew up in a dry county surrounded by Southern Baptists as the reason he drinks for a living.  

    Featured Partner | Sea Island ForgeOpen +

    Featured Partner: Sea Island Forge

    With respective backgrounds in construction, custom furniture, photography and art, Steve and Sandy Schoettle envisioned a business that combined their artistic talents, business savvy and creativity with their passion for entertaining and travel.  Today, the Schoettles and their talented team of artisans are building just that – a line of masterfully crafted legacy pieces that focus on bringing together family and friends. Outdoor gatherings around a roaring fire and simple, meaningful traditions are the cornerstone of the Sea Island Forge lifestyle.

    JAVIER CUESTA | Barnsley ResortOpen +

    EXECUTIVE CHEF, BARNSLEY RESORT

    With more than 25 years of culinary experience at world-class resorts and upscale restaurants, Javier Cuesta is the Executive Chef at Barnsley Resort.

    Throughout his career, Chef Cuesta has been recognized as a visionary chef and is known as an expert in culinary arts trends. His global experience in Pennsylvania, St. Lucia, Portugal and more complements Barnsley Resort’s Southern charm. Originally from Spain, Chef Cuesta completed his formal culinary training in Paris where he earned a degree in French gastronomy from the Ritz Paris.