Spring Pig 2011!
We're going to bury a pig in a hot hole till it falls off the bone!
Kick off this year’s barbecue season, Sunday, May 22, with SPRING PIG 2011. Guest butcher Tray Satterfield (Eat Oregon First, PDX Meat Collective) will be carving, while 9 local chefs will be making seasonal side dishes to accompany. Enjoy local beer from Hopworks Brewery and music by River Twain and Tom Bowers.Join the
crowd at Naomi’s Organic Farm Supply (2500 SE Tacoma St.). Event
starts at 3:00pm. Pig excavated at 4:00pm. Tickets are $50 and can be purchased at ticketsoregon.com. Tickets are all-you-can-eat, and include two drinks.
crowd at Naomi’s Organic Farm Supply (2500 SE Tacoma St.). Event
starts at 3:00pm. Pig excavated at 4:00pm. Tickets are $50 and can be purchased at ticketsoregon.com. Tickets are all-you-can-eat, and include two drinks.
Support the Farmer’s Market Fresh Exchange Program with raffle tickets. Prizes include dinner from Vino Paradiso, tattoos from Optic Nerve, and food photography by Kelly Puleio.
Coordinated by The Side Yard Farm (contact: Stacey Givens, thesideyardpdx.com) and Eric B. Productions
Chefs:
Ben Meyer – Grain & Gristle
Kat Liebman – CocotteBrian Landry – Bamboo Sushi
Stacey Givens – The Side Yard FarmAbby Fammartino – Abby’s Table
Bree Rostan – Custom Cuisine
Gabe Kapustka
Ben Schade
Additional Food Vendors:
Grand Central BakeryRistretto Roasters
Miss Zumstein’s Cakes and Desserts
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