G Wiv, Bayless, Kahan et al. cook pig at GCM on 1/17: Free
G Wiv, Bayless, Kahan et al. cook pig at GCM on 1/17: Free
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Post #31 - January 8th, 2009, 1:59 pmHae Woon Dae used to be open 24/7 - just as SSGS used to be. I'm reasonably sure it'll be open after this event - we were there around 2 pm after the last Devon-a-Thon. Anyone else want to join MoetChandon and me afterwards at Hae Woon Dae?
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Post #32 - January 8th, 2009, 2:09 pmnr706 wrote:Hae Woon Dae used to be open 24/7 - just as SSGS used to be. I'm reasonably sure it'll be open after this event - we were there around 2 pm after the last Devon-a-Thon. Anyone else want to join MoetChandon and me afterwards at Hae Woon Dae?
I would be up for it if they are open.
It would be me, my wife, her cousin, and our 2 year old daughter(she is pretty well behaved, and likes korean bbq like her parents).
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Post #33 - January 8th, 2009, 2:10 pmLet's touch base at the event.
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Post #34 - January 8th, 2009, 2:11 pmnr706 wrote:Let's touch base at the event.
sounds good.
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Post #35 - January 8th, 2009, 2:30 pmNote that this event is also developing for later in the day (still unsure whether right after the market or later in the evening):
viewtopic.php?f=19&t=22407
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Post #36 - January 8th, 2009, 4:28 pmjimswside wrote:I have been to SSGS for lunch, and Argyle will have a few places open for lunch(the adult beverage issue will be the only drawback of the places on Argyle).
SUn Wah will be both open and serving beer at lunchtime.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #37 - January 8th, 2009, 8:20 pmI sent an RSVP, hopefully it is not too late. I will confirm tomorrow via phone.
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Post #38 - January 9th, 2009, 6:45 amI might be up for some plum wine.
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Post #39 - January 9th, 2009, 9:43 amI just looked at the GCM calender, and they note the event is at capacity (!!). I have no idea what that means for people wanting to show, it's not like we have tickets or anything (beyond a e-mail response), but I thought it was worth passing along.Think Yiddish, Dress British - Advice of Evil Ronnie to me.
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Post #40 - January 9th, 2009, 10:16 amVital Information wrote:I just looked at the GCM calender, and they note the event is at capacity (!!). I have no idea what that means for people wanting to show, it's not like we have tickets or anything (beyond a e-mail response), but I thought it was worth passing along.
hopefully they are organized, the email response stated there was some sort of RSVP list, and details were to follow. Ill have faith in that response until I hear otherwise.
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Post #41 - January 14th, 2009, 10:10 amanyone got the follow-up email with the additional details for those who rsvp'd?
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Post #42 - January 14th, 2009, 10:15 amNo response here.
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Post #43 - January 14th, 2009, 10:20 amYourPalWill wrote:No response here.
thanks, at least I know I have not missed it.
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Post #44 - January 14th, 2009, 11:00 amThis event is at capacity."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #45 - January 14th, 2009, 11:05 amDavid Hammond wrote:This event is at capacity.
any idea what that means to the people who rsvp'd and received an email that says "more information to follow"? Are they in even if they have not received the "more information" email? A couple of days ago, I tried contacting the person who sent me that original email, but no response. My guess is that they just understimated the draw that the likes of G Wiv would have, and have been a little overwhelmed in dealing with the rsvp's.
My plan is to show up with the expectation that since I rsvp'd pretty early, I'm in....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #46 - January 14th, 2009, 11:07 amDavid Hammond wrote:This event is at capacity.
Thanks,
I am allegedly on the RSVP list, and am just trying to find out if any further details had been provided to others on the RSVP list before I head down there on Saturday.
If no details become available before say Friday night, we will probably skip out on the event(we were only interested in the pork event , not the market), and just go on a small GNR crawl instead.
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Post #47 - January 14th, 2009, 12:03 pmFolks should probably call up and make sure, since she was having problems with her email. You never know!
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Post #48 - January 14th, 2009, 1:45 pmJust received this e-mail:We look forward to seeing you at this Saturday, January 17 at Green City Market's Snout to Tail tasting event! The Market will be held from 8 am- 1pm. The tastings will begin at 10:30 am. Please arrive early to check in!
A small taste of what's in store:
* Porchetta sliced very thin (like a salumi) with a touch of olive oil and sea salt (Chef Chris Pandel of The Bristol)
*Braised Cedar Valley pork shoulder, with housemade sauerkraut, applebutter on a mini pumpernickel roll (Chef Troy Graves of Tallulah & Eve)
We'll be on the 2nd floor of the Peggy Notebaert Nature Museum, which is located at 2430 N. Cannon Drive. Free parking is available on Cannon Drive and in the Diversey Harbor lot. The following buses stop near the PNNM: 151 Sheridan, 22 Clark, 36 Broadway, 76 Diversey.
Participating chefs providing tastings include:
Rick Bayless - Frontera Grill & Topolobampo
Troy Graves - Tallullah & Eve
Paul Kahan - Blackbird, Avec & The Publican
Mark Mendez - Carnivale
Chris Pandel- The Bristol
Sarah Stegner & George Bumbaris - Prairie Grass Café
Paul Virant - Vie
Gary Wiviott - author of the upcoming book Low and Slow: Mastering the Art of Barbeque in Five Easy Lessons
Please call or email with any questions.
Thank you!
Laura
Green City Market
773-880-1266
[email protected]Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #49 - January 14th, 2009, 2:04 pmGWiv is officially a chef now?
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Post #50 - January 14th, 2009, 2:11 pmHi,
I am not commenting on Gary.
I have the impression 'Chef' seems to be self-declared title.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #51 - January 14th, 2009, 2:16 pmI should have been more patient.
just opened the same email.
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Post #52 - January 14th, 2009, 2:20 pmCathy2 wrote:Hi,
I am not commenting on Gary.
I have the impression 'Chef' seems to be self-declared title.
Regards,
Seems more "applied" by the organizers, but still...GWiv is about as close to a chef as a person can be without working in a restaurant kitchen."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #53 - January 14th, 2009, 2:48 pmI think the only criterion that determines whether someone is a chef is that other people call him/ her a chef....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #54 - January 14th, 2009, 2:51 pmkind of like being called maestro.
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Post #55 - January 14th, 2009, 4:39 pmGary may not be a 'chef' by restaurant standards but he has written a book about BBQ (which is due out in April via Running Press) and is considered an authority on the subject by many.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #56 - January 14th, 2009, 4:42 pmnr706 wrote:GWiv is officially a chef now?
Tom,
The organizers of the GCM were kind enough to invite me to cook at the Snout to Tail event and are free to refer to me in any fashion they wish. My self described title, for lack of a better term, is Barbecue Life Coach.
Regards,
Gary Wiviott, Barbecue Life Coach
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Post #57 - January 14th, 2009, 4:51 pmAnd bear. Please don't forget about bear.
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Post #58 - January 14th, 2009, 5:00 pmG Wiv wrote:My self described title, for lack of a better term, is Barbecue Life Coach.
Which, I believe, is about three steps higher than a mere chef.
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Post #59 - January 14th, 2009, 5:09 pmAh, yes, BBQ Bear and Relationships Guru, too.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #60 - January 16th, 2009, 11:43 amreallylooking forward to this event, and looking forward to trying what G Wiv whips up.
We will be there about 9:30, and be heading to Sun Wah for lunch afterwards.
Perhaps dinner out @ Cajun Rons will be the nightcap.
Should be some good eatin' all around.Last edited by jimswside on January 16th, 2009, 1:13 pm, edited 1 time in total.
