The Whole Hog Project: Come and get it!-Blackbird, 10/19

m'th'su · **Joined:** Fri May 28, 2004 9:37 am **Posts:** 210

For almost a year and a half I've been writing about a small herd of heritage mulefoot pigs in Argyle, WI. This remarkable breed has a unique anatomy (uncloven hooves, black hair), a fascinating history (saved from extinction by a single farmer), a sweet disposition, and they taste great. You can read all about them in the collected dispatches of the Whole Hog Project right here.

When we bought our own mulefoot with the aim of following its care and feeding and eventually hosting a public snout-to-tail dinner, I knew there was one chef who'd make the most of it--Paul Kahan. There have been lots of twists and turns along the way, but to my great delight, not only has Kahan agreed to cook for us (even in the midst of the frenzy surrounding the opening of the Publican), but he's enlisted a formidable lineup of talent to help out.

The invitation is below, and there's more info here. Hope to see you there.

The Chicago Reader presents

The Whole Hog Project

It all started in the pages of the Chicago Reader with Mike Sula's reporting on the mulefoot pig heritage breed. After months of care and feeding (and writing and photographing), it continues at the table at Blackbird.

Participating chefs: Paul Kahan (Blackbird) with Paul Virant (Vie), Jason Hammel and Amalea Tshilds (Lula), Mike Sheerin (Blackbird), Justin Large (Avec), Brian Huston (The Publican)

Sunday, October 19
Champagne reception 6 PM, Dinner 6:30 PM

Blackbird

619 W. Randolph St.
Reservations: 312-715-0708, $125 plus tax, tip
Proceeds benefit Slow Food Chicago

Details at:
The Whole Hog Project
Blackbird Restaurant

CrazyC · **Joined:** Thu May 27, 2004 1:28 pm **Posts:** 504

I just called and made reservations for myself... They require a credit card number to secure the reservations... I can't wait!

PS.... Just realized that my L2O resies is for Saturday! It's going to be a GREAT weekend!

ronnie_suburban · **Posted:** Tue Sep 23, 2008 5:15 pm

CrazyC wrote:

I just called and made reservations for myself... They require a credit card number to secure the reservations... I can't wait!

C

And a very kind 36-hours-in-advance cancelation policy.

I'm really looking forward to this one, too!

=R=

figmolly · **Posted:** Tue Sep 23, 2008 5:46 pm

We're in. Yum.

cane · **Joined:** Mon Oct 20, 2008 2:36 pm **Posts:** 1

figmolly--great sharing a table at the whole hog dinner last night. That was some pig!

Does anyone have pictures of the event?

ronnie_suburban · **Posted:** Mon Oct 20, 2008 3:00 pm

cane wrote:

Does anyone have pictures of the event?

Pics are posted here.

=R=

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The Whole Hog Project: Come and get it!-Blackbird, 10/19

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