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Sunday, Apr. 27 at Bacon Brothers with Chef Anthony Grey
A casual Sunday event to mix and mingle, Chef Anthony will speak about nose-to-tail cooking, and the restaurant’s practice of sustainability.
Join Slow Food Upstate at Bacon Bros. Public House on Sunday afternoon, April 27th, when Chef Anthony Gray will feature the best local products of spring. Food stations arranged inside and out will allow guests to mix and mingle.
Chef Anthony Gray has presented us with the full menu of epicurean delights menu:
Pickled Royal Red Shrimp
Pickled and Roasted Beet Salad, Osplit Creek Farms Goat Ricotta, preserved lemons, picked herbs
Butter Lettuce Wraps, Smoked and Braised Trotter, pickled spring onion, breakfast radish, mustard seed
with Lacinato Kale slaw, Pit cooked Ark of Taste Sea Island Red Peas, Sorghum BBQ
Ark of Taste Guinea Hog Charcuterie
Hand Carved 9 month aged shoulder ham
Appalachian Sweet Flint caramel bacon popcorn
Benne Seed Cookies, Chantilly cream and strawberries
Smoked sunburst trout, Anson Mills Buckwheat Blinis, Happy Cow Crème fraîche, Trout Roe
Border Springs Farm Lamb Merguez, mint Chimichurri, broad bean hummus, warm flatbread
Limestone Farms Deviled Eggs,
Bethel Trails Farm Rabbit Corn Dogs
A portion of every all-inclusive ticket goes to benefit Slow Food Upstate grants, which are awarded to organizations, schools, local farms and individuals in the Upstate whose mission dovetails with the Slow Food mission of promoting good, clean and fair food.
Contact Linda Lee for more information: firstname.lastname@example.org
Tickets available soon.