Guests at Saturday’s Cows ‘n Cabs event ate lots of cow and drank plenty of cabernet, beer and cocktails and rocked out to Jill’s Cashbox.

But the highlight of the evening was something called the Big Pig Pickin, a 200-pound whole roast pig that John Rivers and crew presented in a slow, tantalizing and teasing reveal. After the hog was fully dressed, Rivers and his staff pulled juicy bits from the various areas of the carcass and placed them on buns for guests to enjoy with some coleslaw and barbecue sauce. I was first in line. I think I was also 200th in line when I went back for more.

I also liked the lentil stew and baba ghanouj that was part of Hari Pulapaka’s offering. 

The event, held under a huge tent in Winter Park’s West Meadow, is the brainchild of Rivers, who also had his new concept, the Coop, in attendance serving chicken on a biscuit.

Judging from the happy people eating and dancing (everyone commented about how much they liked the band), I’d say Cows ‘n Cabs 2013 was a big success. But they may have to change the name next year. Maybe Pig ‘n Pinot?

Check out the video above for a look at the pig and a listen to the band. 

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