| « Growing Power Gets Greener | Apple pie without the crust » |
Event Tue Sep 23 2008
Going Whole Hog
If you've been following The Food Chain's "whole hog project" for the past year and a half, you've probably fantasized about joining Mike Sula et al for the final chapter, a mulefoot feast. And if you can afford it, your fantasy can come true.
On Sunday, Oct. 19, Blackbird will be the setting for a six-course, snout-to-tail dinner prepared by chefs Paul Kahan of Blackbird, Paul Virant of Vie, Jason Hammel and Amalea Tshilds of Lula, Mike Sheerin of Blackbird, Justin Large of Avec and Brian Huston of the still-not-open Publican. It's $125 per person, but when will you have the opportunity to sample heirloom pork prepared by this many top Chicago chefs all in one place? Plus, the proceeds benefit Slow Food Chicago, so you're practically doing a good deed by having a great meal.
Full details here; make your reservations directly with Blackbird at 312-715-0708.
