(You can click on the poster to read it more clearly. Details follow below)
Slow Food Bloomington is proud to be part of the Bloomington Eats Green Weekend — three events celebrating local sustainable eating in January.
First, two speakers:
On Friday, January 22, noted ethnobotanist (and native Hoosier!) Gary Nabhan, is speaking on "Renewing America's Food Traditions." On Saturday, January 23, Joel Salatin, of Polyface Farms, who has been featured in the Omnivore's Dilemma and Food Inc., will bring his irreverent touch to "Holy Cows and Hog Heaven."
Both talks are in Woodburn 100 on the IU Campus, from 6-7:30 p.m., free and open to the public
And then the food!
Sunday, January 24, Slow Food Bloomington presents "Hog Heaven: A Celebration of Local Pork from Snout to Tail (that's everything but the oink!)" From 3-6 p.m. in Alumni Hall of the Indiana Memorial Union, 14 local chefs will each take on one part of the pig to showcase the delicious versatility of Hoosier pork cookery. There will be local beer and wine, good music and great fun. Tickets are $20 in advance at Bloomingfoods, and $25 at the door. Cash bar.
Participating chefs include:
- Kai Bookwalter & David
Coonce, Bloomingfoods, (pork loin): Roasted Pork Loin Stuffed with Figs and
Braised with Local Apples
- Dan Borders, Bloomingfoods,
(Boston butt and Lard) Pork Confit with Pickled Vegetables
- Tad DeLay, Limestone Grille (pork shoulder): Smoked Pork Shoulder with
Polenta and Collard Greens
- Damien Esposito, The IMU, (liver,kidney & chitterlings): Pork Terrine
- Jeff Finch, Finch's Brasserie, (pork belly): Mini Pastrami Sandwiches and Slaw
- David Fletcher, BLU Chocolate Cafe and Cakery, (bacon & lard): BLU Boy Chocolates with Caramel and Bacon
- Jeff Fletcher, The Bakehouse, (pork loin): Roasted Pork Loin
- Fred Manion, Lennie's, (ham): Sausage
- Daniel Orr, FARMbloomington (shanks, hocks, and trotters): Brazilian
Feijoada with Pigs Trotters, Farofa, Collard Greens and Orange
- "Rags" Rago, Nick's English Hut (spareribs & backribs):
Jamaican Jerked Ribs
Simmerman, Bloomingfoods, (bits & pieces
or whatever is left after the cutting): A Rich Pork Broth made with Braised
Hocks and Neck Bones seasoned with Local Cabbage & Potatoes served with a
Local Butternut Squash & Sorghum Biscuit
- Dave Tallent, Restaurant Tallent (head, jowl, cheek, tail): Porchetta Croquettes with Apple Moustarda and
Hope to see you there!!