3rd Annual Slow Food Chicago Pig Roast – 9.11.11

By
August 9, 2011 at 2:33 pm

In order to raise funds for its works as well as to share in the bounty of local food, including locally raised hogs from Slagel Farms, Slow Food Chicago and Goose Island will host a pig roast on September 11.  The event features several Chicago area chefs, especially known for their way around a hog, as well as a vegetarian option for the non-carnivore. There will be beer and a DJ too.  Support a great cause and have a great time.  NOTE: No one under 21 years old will be admitted.  Details below.

With over 3,000 members, volunteers and friends, Slow Food Chicago seeks to create dramatic and lasting change in our local food system to ensure equity, sustainability and pleasure in the food we eat. Slow Food Chicago builds public awareness around the economic, environmental, political and cultural impact of our eating through education, garden projects and social events. For more information, please visit their website.

Who: Slow Food Chicago

What: 3rd Annual Pig Roast at Goose Island

Where: Goose Island Beer Company (1800 W. Fulton Street, Chicago, IL 60612)

When: Sunday, September 11, 2011, 2:00 p.m. — 5:00 p.m.

Cost: $50.00 per person before August 17st, $60.00 per person thereafter. Tickets available online at: http://www.brownpapertickets.com/event/188253


Join Slow Food Chicago for the pork party of the summer! Enjoy Goose Island beers & local pork prepared by talented chefs:

* Rick Gresh (David Burke’s Primehouse)
* Andrew Hroza (Goose Island Clybourn Brewery)
* Rob Levitt (The Butcher & Larder)
* Nicole Pederson (C-House)
* Matt Troost (Three Aces)

Vegetarian option provided by Chris Spear (Uncommon Ground, dessert provided by Stephanie Samuels (Angel Food Bakery), and coffee provided by Intelligentsia. Music provided by DJ Jacob Ross.

Tickets also include a commemorative beer glass.

All proceeds benefit Slow Food Chicago, a non-profit organization seeking to create lasting change in our local food system, to ensure equity, sustainability and pleasure in the food we eat.

NOTE: No one under 21 years old will be admitted.

|