Save the Swine Pop-Up Event at Alamo Beer Brewery

Monday 06th, March 2017 / 15:37 Written by
Save the Swine Pop-Up Event at Alamo Beer Brewery

Save the Swine Pop-Up Event to Benefit South Texas Heritage Pork

Save the Swine pop-up event with local food, Alamo beer and live music.

WHO: San Antonio’s Chef Cooperatives, a non-profit group comprised of some of San Antonio most seasoned chefs, has been instrumental in raising funds through their pop-up dinners to actively support the health and prosperity of South Central Texas farmers, ranchers and vintners. South Texas Heritage Pork is known for raising happy, healthy pasture-raised heritage breed hogs. For one, they are a staple at the Pearl Farmers Market.

WHAT: Save the Swine is an all-day pop-up event to assist South Texas Heritage Pork obtain a much-needed new home. Guests will enjoy an afternoon of delicious, locally-sourced and chef-crafted food, beer from Alamo Beer and live entertainment provided by SATX Music, featuring Judivan Roots and True Indigo, as well DJ Ras of Shashamani Sound and DJ Gabe Garza of Southtown Vinyl and Deep South Collective.

save the swine

Photo by Sophie Covo/©Edible San Antonio

Chefs Stephen PaprockiJeff Wayne WhiteChris CookToby SotoEdward VillarrealAdrian DavilaChristina Everett Werley,  Chef James CanterJohn O’LarnicJohn Herdman,  Michael Grimes and Tatu Herrera will be cooking for this event. (Please see menu below.) Beer not included in the ticket price, but a portion of beer sales will also go to the farm. TICKETS are $40 per person and can be purchased online at: http://www.chefcooperatives.com/events

“We know that we are growing one of the best tasting, highest quality pigs in the nation. Now we want to take that product to the next level, but we need a permanent home to do that. The Chef Cooperatives organizers have spoken to us several times over the past few years, and we have provided pork to many of their events. They asked me what we could do as an event together, and I said we need a permanent home. They immediately said, ‘We are on it!’ Mark and I want everyone to know that their efforts will not go unnoticed nor without thanks,” said Kelley Escobeda, Co-owner of South Texas Heritage Pork.

save the swine

Photo by Sophie Covo/©Edible San Antonio

Funds can be donated any time to South Texas Heritage Pork at: https://www.gofundme.com/save-the-swineso-tx-heritage-pork

WHEN: Sunday, May 7, 2017                                   WHERE:  Alamo Beer Brewery

11AM –4PM                                                                 415 Burnet St.

San Antonio, TX 78202

For more information on the Chef Cooperatives, visit chefcooperatives.com; for more information on South Texas Heritage Pork and owners Mark and Kelley Escobedo, go to southtexasheritagepork.com.

 

 

Save the Swine Menu
Chef Stephen Paprocki, Texas Black Gold Garlic

Crispy Texas Drum Throats, Mushroom Escabeche, Black Garlic

 

Chef Jeff White, Boiler House
Hog Trotter Tonkotsu Ramen, Sous-Vide Quail Egg, Spicy Black Garlic Chili Oil

 

Chris Cook, Cook Consulting; Farm to Fork Catering

Slow-Smoked Pork Shoulder, Carolina Gold Rice Puddin’, Vidalia BBQ Rhubarb Pickles

 

Chef James Canter, Guerrilla Gourmet

Smoked Duck & Oyster Gumbo, Texas Jalapeno Sausage, Pimento Cheese Fritter, Cajun Trinity

Chef John O’Larnic, HEB

Spicy Smoked Bloody Mary Shot with Gulf Oyster Garnish.

 

Chef Toby Soto, Humo
Chicharron-Crusted Pollo Nopal with Mexican Truffle Silk

 

Chef Ed Villarreal, Alberico Fine Wine

Braised and Fried Pig Ears, Salsa Quemada, Lemon Aioli, Micro Cilantro

 

Chef John Herdman, Sustenio

Crispy Sous-vide Pork Belly Sunchoke “Tater” Tot, White BBQ, Aerated Cream Corn

 

Chef Tatu Herrera, Tatu’s Food Debauchery

Grilled Hen of the Woods on Mascarpone Toast with Sauce Veracruz and Bonito Flakes.

 

Chef Christina Everett, Creations Catering

Andouille-crusted Duck with Sweet and Spicy Pepper Relish

 

Chef Adrian Davila, Adrian Davila BBQ

Grilled Chipotle Garlic Marinated Texas Gulf Shrimp Mini Tacos

 

Chef Michael Grimes, Southern Grit Flavor

Tripas BLT with Tomato Jam, Bacon Aioli and Arugula

 

Jenn White, Brindles
Salted Caramel, Candied Bacon Praline

 

Food Artisan Mike Miller, Madge’s Food Company

Fermented Michelada and Mockalada Bar using Fermented Vegetables, Chicharrons

 

Special Thanks to SponsorsSouth Texas Heritage Pork, SATX MusicFreshPoint, Groomer’s Seafood, Brindles Awesome Ice Creams and Alamo Beer.

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