Slow Food Kansas City
Presents
Pig 101
"From Snout To Tail"

Eat & Drink Local
Local Duroc Pork, Local Wine & Local Chefs

Join Slow Food Members Kay Tucker & Jasper Mirabile
for a small plate dinner & cooking class featuring Pork Belly,
Jowl, Trotter, Neck Bones & more.

Our Mission: To teach the home cook how
to use the whole hog from snout to tail.

Learn to prepare Pancetta, Zampone Wild Boar & More.

Slow Food members Dennis & Cindy Reynolds will be offering their
Somerset Ridge wine produced locally in Somerset, Kansas.

March 23, 2009
6:30 PM

Jasper's Ristorante
1201 W. 103rd. Street
Kansas City, MO 64114

35.00 per person includes wine.
Tax & gratuity extra

Sign up today, seating is limited
5.00 from every purchase will go directly to Slow Food KC Chapter.
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I was just emailing back and forth with Jasper, checking to see who is on pig flipping duty today! Everyday one of us has to turn the giant leg of boar to make sure the marinade is evenly distributed. This is a 2 to 3 week process, but definitely worth it!

Our guest list is growing! I am so pleased at the response. If you plan on coming, make your reservation soon, we only have room for 45 guests.

The event will be covered by the KC Star, as well as Flourish Magazine.