Two dozen of Houston’s hottest chefs will compete in Go Pig or Go Home: the second annual suckling pig throwdown April 14 at Kata Robata, 3600 Kirby.

Ronnie Killen of Killen’s Steakhouse will be back to defend his title. Among his competitors: Justin Yu of Oxheart, Chris Shepherd of Underbelly and David Cordúa of Américas.
The event is 5-9 p.m. Tickets are $75 and include beer and food. A portion of ticket sales will benefit Organized Kooperative on Restaurant Affairs (OKRA), a nonprofit that supports the local restaurant industry.
To purchase tickets, go to www.gopigorgohome2013.eventbrite.com.

Beer dinner at Prego
Prego is hosting a four-course beer dinner at 6:30 p.m. May 9. The meal includes Insalata di Burrata paired with Peroni Nastro Azzurro, red snapper paired with Southern Star Bombshell Blonde Ale, gnocchi with braised veal paired with 512 Pecan Porter and dessert crepes paired with Leprechaun Hard Ciders. Cost is $80, plus tax and gratuity. Reservations required.
2520 Amherst, 713-529-2420

Now open: Farm to Market
Farm to Market Restaurant, which specializes in classic comfort dishes such as oven-roasted chicken, meatloaf and barbecue, has opened in Kingwood. In addition to its dine-in menu, the restaurant offers “Family Farm Packs” after 5 p.m. Dishes such as pulled pork and fried catfish come with two large sides and are designed to feed four.
1522 Kingwood Drive, Kingwood, 281-570-4956

You can get boneless wings at this new joint.: Handout

Now open, part 2: Zaxby’s
A second Zaxby’s has opened at 20818 I-45 in Spring. It’s the seventh Texas store for the Athens, Ga.-based chain that offers made-to-order chicken fingers and wings.

Magazine love for Houston

Food & Wine has named Oxheart’s Justin Vann to its list of top sommeliers of 2013. The magazine said Vann earned the honor because “he takes a micro-seasonal approach to wine.”
Also, Travel & Leisure recently named Churrascos, Michael Cordúa’s Latin-influenced chain, and Killen’s Steakhouse in Pearland to its list of “20 Best Steakhouses in the United States.”

Meanwhile, the March edition of Esquire is featuring a story “written” by Reef’s Bryan Caswell. Part of the magazine’s Eat Like a Man series, the story gives step-by-step instructions on how to cook a whole fish, as well as how to carve a fish. The story also is available at www.Esquire.com. It includes graphics and video.