Swine and Cheese

By Laura Edwards

This afternoon/early evening, members of the Beverly Woods East Swim Club and friends raised $1,100 for Batten disease research at Cookout for a Cure, a laid-back affair staged at the pavilion tucked into the trees that ring the pool. The results wouldn’t have been possible without the generosity of our chef, Greg Frye (aka Greg’s Swine & Cheese), who slow-cooked the meat to perfection over a span of more than eight hours (during which he was visited by a curious raccoon at his backyard pit when most of the nation was sleeping), as well as Ed and Cindy Gash and Kelly and Mike Crum.

Greg engineered a feast of hand-pulled pork barbecue, macaroni and cheese, baked beans and barbecue slaw, plus an assortment of sauces to satisfy both eastern and western BBQ loyalists. In addition to meticulously crafted, authentic North Carolina barbecue, Greg is also well-versed in the arts of lowcountry shrimp boils and hot wings.
To learn more about Greg’s Swine & Cheese, email Greg at gfrye1@carolina.rr.com.
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