More pork than you can handle
Sausage, ham, bacon, chorizo- pork can be cooked oh-so-many ways. Diners ate more than their fair share of the sweet meat at the 2nd annual Slow Food Pork Roast on Sunday.
You could say that this has been my year of the pig. I’ve eaten boudin blanc at The Publican, fried pigs ears at The Purple Pig and pork belly at Big Star. Grilled sausage with a fresh tomato salad has become my staple summer meal and I’ve attempted not one, but two of the city’s rib fests. So my heart soared when I heard about the event to top it all off- Slow Food Chicago’s 2nd Annual Pig Roast.
This past Sunday, Goose Island’s Ukrainian Village brewery opened its doors for some of the city’s best chefs- think The Gage, The Publican and Mado- and a crowd of hundreds. Each chef was given one local swine to do with what they may. Some roasted, some shredded, some stuffed into sausage casing. David Burke served a tostado with shredded pork and sweet mole, Kith & Kin served ham and rye sandwiches with Dijon mayo, and Longman & Eagle served confit porchetta with a white and green tomato salad. The kicker? A black truffle sausage served with foie gras from N9ne Steakhouse.
In between plates of pork, diners sipped on cold Goose Island beers (Sophie, Harvest Ale and 312), sodas, and freshly brewed coffees from Intelligentsia. After eating, groups toured the Goose Island brewery, a twenty-four hour operating facility that brews and bottles the more than 50 varieties of the companies craft brews. But the day was really all about the pork. Three hours of eating sausage, pulled pork and spicy chorizo and it may be time for the year of the cow.
Biz says:
Being from Chicago, I love Goose Island beers!
Lucky you were able to attend the Slow Food Pork show – just a tad jealous!
Katherine Sacks says:
The Slow Food Pork Roast was great, and touring Goose Island was really interesting. It’s just an excuse to come back and visit, right?