As exhibited by our December holiday issue, ‘tis the season for celebrations around the table with sustainably-prepared foods and friendly folks. That’s exactly the idea behind Greensgrow Farms’ third annual Whole Hog feast. The farm is bringing in Campbell’s Soup’s exec chef Tom Griffiths to prepare a sprawling buffet for meat-eaters, vegetarians and vegans alike. The dishes will be accompanied by wine and local beer, including PBC’s Harvest from the Hood, made with Greensgrow Farms’ own hops. And, if that’s not enough, your ears will also enjoy the soothing, sweet sounds of the Bill Moos and Friends Jazz Trio.
The event will benefit more than your belly. Proceeds will go to the Kensington Community Kitchen, Greensgrow’s nonprofit commercial kitchen that provides resources and support for local food businesses.
For more on Greensgrow, check out this recent Grid cover story.
Whole Hog Details:
When: 5 p.m. – 8 p.m. Saturday, November 13
Where: Globe Dye Works, 4500 Worth St., free parking is available across the street
