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.
Chefs Stephen Paprocki, Jeff Wayne White, Chris Cook, Toby Soto, Edward Villarreal, Adrian Davila, Christina Everett Werley, Chef James Canter, John O’Larnic, John 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.
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
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