Slow Food's Annual Pig Roast @ Goose Island Beer Company

The only thing in this whole wide world better than a pig roast is a pig roast for a good cause.  Come support Slow Food Chicago as you feast on roast beast with all the fixin's at Chicago's hippest picnic, held once again at Goose Island Beer Company (the brewery itself, not the pub!).

This year features Duroc & Duroc's fat and happy signature pigs (who are fed mash from Goose Island's facility throughout the year, those lucky bastards!), plus an all-star lineup of Chicago Chefs:

Paul Fehribach of Big Jones

Curtis Gamble of Bread & Wine

Andrew Horza of Goose Island Brewpub

Beverly Kim, Top Chef Alum & Kendall College Instructor

Rob Levitt, Butcher & Larder

Jared Van Camp, Old Town Social/Nellcote

Sarah Mispagel of Nightwood

Ryan Stevens of Handlebar 

Admission price includes all the roast pig, sides and dessert you can eat, plus a commemorative glass that you can fill up over and over again with Goose Island beer!  CHIRP Independent Radio will keep the party rockin', and all proceeds will benefit Slow Food Chicago's mission of good, clean and fair food for everyone.

Fine print:  This event is 21+ ONLY -- please bring your ID!  It will be held rain or shine.  Once your ticket is purchased there are no refunds, but as this event always sells out you should have no problem selling or giving away your ticket if your plans change.  Purchase tickets by clicking on  http://www.slowfoodchicago.org/index.php/events/.  Don't forget that you MUST have a ticket to get into the event -- simply RSVPing here will NOT get you in. 

I'm one of the volunteers for this event, so please stop by and say "hi!" -- I'll be at the ticket table between 3:00 and 4:45 pm.  (And no, I won't let you in for free, lol!). 

Suggested reading: 

How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog

 

Slow Food Nation: A Blueprint for Changing the Way We Eat

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  • A former member
    A former member

    great

    June 9, 2013

  • Tango In C.

    I can't ever say no to a pig roast :)
    How late this event will go on, because we'll be coming from another event?
    Dany

    June 5, 2013

    • Shawna Katie B.

      It only runs three hours, from 2 pm to 5. Last call is at 4:45, so please get there as early as you can!

      June 8, 2013

  • Vicki S.

    I'm unable to attend, but will attend the June 21st event slow cooking is having.

    June 8, 2013

  • A former member
    A former member

    how will we know each other. what time will everyone else be there? can someone text me?[masked]

    June 8, 2013

    • Shawna Katie B.

      Amoore: Text at (773)[masked] when you get there. I may not arrive until around 2 pm, but I'll be happy to meet you then.

      June 8, 2013

  • Shawna Katie B.

    Welcome, Ken! We'll go munch on some seafood soon!

    June 5, 2013

  • Ken

    New to the group, this event sounds interesting but I am a pescatarian, hope to join some future meetup soon :)

    June 5, 2013

  • Shawna Katie B.

    Hey, Alan: They're not serving fish! BRAHAHAHAHAHA!!!

    May 16, 2013

  • Bob M

    The pigs will get a slight buzz from the mash, but to humans it tastes very bitter because of the hops. Maybe they go whole hog for it.

    May 15, 2013

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