The time has finally arrived for the first Slow Food South Texas’ premier farm dinner. The farm dinner series will run all year-long and the first event will be held on April 1st, 2012 at none other than Kelley and Mark Escobedos’ South Texas Heritage Pork farm.

The dinner will feature multiple courses made from the farm’s heritage pork all prepared by Chef Steven McHugh of Lüke.  The first course will include cracklin’ crusted oysters, house-made charcuterie including pork belly rillettes, cured ham and pate de campagne with house made mustards, pickles and marmalade; to name a few.  The main course will be a pork shoulder and rooster gumbo made with in-house andouille sausage, collard greens, black-eyed peas, and smoked Tasso cornbread.  Dessert will include corn cake with buttermilk panna cotta and stewed strawberries.  All this delicious food will be paired with specialty beers from the Alamo Beer Company.

Tickets are on sale now at the Slow Food South Texas store.  Seating is very limited.  If you have been following Mark and Kelley’s hogs, and have wanted to try their pork, this would be a perfect opportunity to experience the fruits of their labour prepared by a nationally recognized chef.

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