Culinary Historians: Farming and Pig Roast, 8/28 @ 10 am

Culinary Historians of Chicago

Pig Roast Picnic--a feast!
and program on
“The American Family Farm”
--its history, evolution and impact on us all
Presented by:
Farmer Jon Hoek,
Manager, Animal Husbandry
Belstra Group Farms, DeMotte, Indiana
Saturday, Aug. 28, 2010
10 a.m. to 1:30 p.m.
at
Washburne Culinary Institute of Kennedy King College 740 W. 63rd St, Chicago
(Easily accessible by CTA Green Line)
Free Parking in secure lot behind institute

Please join us at the state-of-the-art Washburne Culinary Institute, which provost William Reynolds has so generously donated for today’s event. We’ll hear Jon Hoek, our visiting Indiana pig farmer (and proud of it!) whose powerpoint will take us on an American journey to answer: Where does our food come from? Why do farms have to be so big today? Who is a farmer today?

As farmer Hoek explains it, dramatic changes have taken place in farming over the last 20 years. For example, in 1987 the typical dairy herd was 80 head; today it is 550 head. and the size of pork-producing operations has risen from 1,200 to 30,000 head. Such growth has allowed U.S. family farmers to be more competitive and sustainable than ever before. We will have on hand several Indiana farm families who will help show how they meet the needs of an ever growing urban population in a sustainably responsible way.

Following the presentation, it’s picnic time! Our farm families will serve a true feast they’ve cooked specially for you with all the trimmings.

MENU
Relish tray; Side dishes and cheeses (from Fair Oaks Farms, Fair Oaks, IN);
Belstra Farm’s whole spit-roasted roast pig; Indiana Sweet Corn; Salad; Pies, Beverages
(Special thank you to Phil Wingo of TailGateCharters.com who is supplying the cooker and accommodations for our visiting farmers.)

SEATING IS LIMITED FOR THIS SPECIAL EVENT, so we suggest you reserve early to guarantee your seat!

Cost of the lecture and lunch is $5.00 for Culinary Historians members and $15 for Culinary Historian member guests and non-members.

You may reserve by mailing a check to Culinary Historians of Chicago, 280 Laurel Avenue, Highland Park, IL 60035 or by credit card at Brown Paper Tickets: http://www.brownpapertickets.com/event/122124. (Any non-member who paid a member fee will pay the difference at the door.)

Any questions, please call 847/432-8255 or email: Culinary.Historians@gmail.com.


*********************

Please retrieve Chicago Foodways Roundtable newsletter by either:
Clicking on this link to open Out and About for August, 2010 at http://www.culinaryhistorians.org/newsl ... dw1008.pdf
Or Do-It-Yourself by going to http://www.CulinaryHistorians.org, then:
- Click on the Foodways tab on the left
- Find the link to "For Editions of the CHC Chicago Foodways Roundtable Out and About Newsletter"
- Select the edition for August, 2010 and peruse the archives at your leisure.

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Hi,

A gentle reminder to get your reservation in.

Our philw is lending us his whole hog cooker for a cook commencing on Friday evening. Thanks!

Regards.

will there be some sort of signs at Washburne leading to whichever room or space this is taking place in?
I tend to get lost at 10 am, but am looking forward to attending.

btw, I had trouble w/ the link to purchase tickets, here's the full link for other's ease:

http://www.brownpapertickets.com/event/122124

it will be fun .
thanks cathy

dk wrote:will there be some sort of signs at Washburne leading to whichever room or space this is taking place in?
I tend to get lost at 10 am, but am looking forward to attending.

btw, I had trouble w/ the link to purchase tickets, here's the full link for other's ease:

http://www.brownpapertickets.com/event/122124

Hi,

If you know where Sikia Restaurant is located at Washburne? Is is near the southwest corner of the building, the Gray Hall is right behind it.

Near the northwest section of the building, you will see a mobile home and cooker(s) (thanks! philw) set up. There is huge parking lot back there.

Please introduce yourself to me. I always like putting face to screen name. (And I repaired the link in my post - thanks!)

Regards,

Hi,

I learned last week, one of the chef's involved is from Sweden. He will be preparing some sidebar cuts of pork. I keep wondering if a Swedish influence will creep into these elements or at least I like to think so!

Regards,

Hi,

I learned what a Swedish chef will make with pork, "dry cured ham, pastrami from ham, cabanossi sausage from ham, westfäliche sausage from ham, campana cured ham, smoked cured ham and all the cheese from the farm. Pickeld green tomatoes. Hanging roasted ham. Swedish hardbred.

Can't wait!

Regards,

Hi,

Just returned from Washburn after dining on the Swedish Chef's marinated pork steaks and freshly made potato gratin. We were treated to an appetizer of the Chef's homemade blue cheese. Dining a la parking lot was never so fine. philw brought a German chocolate cake from his wife's family bakery.

I learned the Swedish Chef ended up in this country by the encouragement of Chef Art Smith.

If anyone wants to drop in at the last moment, come on in. We have a 210 pound pig commencing to cook at 3 am. While our friend Bridgestone has a smoker from the USA. The Swedish Chef has grilling devices built here to Swedish design. They are somethng to see.

Here is a video that will be part of tomorrow's presentation:



Regards,

had a outstanding time fri night & sat. at this event,
i have never had a hog so juicy with out any injections
there was no seasonings on the hog at all & it was the best
that i have had.
high light meeting jon & his crew &
chef sven-erik mill , culinary artist .outstanding stuff
i know i will be going to fair oaks farm very soon

Cathy2 wrote:The Swedish Chef has grilling devices built here to Swedish design. They are somethng to see.

Chef Sven-Erik Mill's custom made Swedish grilling equipment was a sight to behold, multifunctional, unique, worked perfectly. Unfortunately I had a memory card mishap and lost all my pictures. Others were taking pictures which I will acquire and post.

I really enjoyed meeting Jon Hoek of Belstra Farms and his associates, dedicated, articulate with generations of experience. Chef Sven, like most talented professional chefs, made it look easy to provide hundreds of freshly grilled cardamon scented sausages on sticks, juniper rubbed fresh ham and a tender juicy 210-lb pig. The food was outstanding and the sweet corn, less than a day out of the field, some of the best I've ever had the pleasure of eating.

The Culinary Historians typically put on an outstanding program, they outdid themselves on Saturday. As a side note, I was mildly amazed at the depth and breadth of Washburne Culinary Institute faculty. Multiple kitchens, including a football field size teaching kitchen with 20-stations complete with multiple induction burners, ranges, ovens and overhead monitors. Washburne also has a baking kitchen and various slightly more esoteric devices ranging from a tandor to free standing Chinese BBQ oven, smoker, high powered wok setup and, I am sure, many others I did not notice.

A tip of the hat to Phil Wingo for providing the cooker, not only to the Washburne event, but Toon's pig roast as well.

Enjoy,
Gary