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2016 Slow Food Chicago Farm Roast

TICKETS WILL BE AVAILABLE AT THE DOOR TODAY!

Slow Food Chicago's Farm Roast brings together the region's best chefs, farmers, brewers, and bartenders for an afternoon of incredible food, drink, and education. Toss in music, games, and Local Foods' incredible space - it's perhaps the most fun and delicious way possible to support local food culture.

Chefs will be using ingredients from Slow Food's Ark of Taste - a living catalogue of heirloom ingredients and distinctive foods that are in danger of disappearing. But good news - you can help! The best way to save these rare and unique foods is to eat them!

Participating Chefs and Restaurants:

Jason Vincent, Giant
Kevin Hickey, The Duck Inn
Dana Cree, The Publican
Rob Levitt, The Butcher & Larder
Christine Cikowski and Josh Kulp, Honey Butter Fried Chicken
Michael Ciapciak, !Bang Bang! Pie & Biscuits
Leigh Omilinsky, Nico Osteria
Sarah Rinkavage, Lula Cafe
Sandra Holl, Floriole Bakery
Justin Hall, FIG Catering
Tom and Lori Leavitt, White Oak Gourmet
Zeeshan Shah and Yoshi Yamada, Bombay Breakdown
Dan Compton, Vie
Eric Mansavage, Farmhouse

Participating Breweries, Wines, and Mixologists:

Moody Tongue Brewing Company
Half Acre Beer
Pipeworks Brewing Company
Revolution Brewing
Brooklyn Brewery
Virtue Cider
Candid Wines
Scott Stroemer, Nico Osteria
Sarah O'Malley, Nico Osteria
Brandon Phillips, The Duck Inn

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VIP Experience, $100, 1:00-2:00pm
Kick off your 2016 Farm Roast experience sipping on bubbles, while watching Rob Levitt of Butcher and Larder show guests how to breakdown and prepare a culatello, the little backside of a heritage breed pork leg.

Rob will cure the loin of this ham for one year and present it at the 2017 Farm Roast! Pastry chefs Leigh Omilinsky of Nico Osteria and Dana Cree of Publican will also be on hand to discuss snout to tail baking and share a spread of delicious pastries utilizing this method.