If you’re lucky, you might find yourself walking into the warmly-lit ballroom of the InterContinental Milwaukee, immediately overwhelmed by the savory scent of pork. Revelers pass you by armed with small plates of four-star amuse bouches, small clear teacups of punch hung ’round their fingers. Folksy, bluegrass tunes meet yours ears and, in this moment, all is well. The jovial mood only increases, in no small part thanks to the punch, and what started as an event has now become a party of friends. If we’re all lucky, SloPig will come around every year.
The heritage pig celebration’s first Milwaukee outing included plenty of pig, punch and what Bittercube’s Nick Kosevich called the “meat sweats.” Worry not, we’re told a case of the “meat sweats” is a good thing.
At least 350 people turned out for the event to taste the swine stylings of various Milwaukee chefs and bartenders, and to watch the demonstrations that included how to make a bacon-infused brandy Old Fashioned, a bahn mi, and various butchering techniques.
Sanford’s Justin Aprahamian won the competition for his dishes including coppa with pickled fennel and golden raisins; salt-cured shoulder with saffron milk cap and ramp scape; and cured sausage with apple mustard and walnut. Representatives from Chicago’s Aviary Bar won for their melon punch.
SloPig organizer Dan Fox, a chef in his own right, says “I was unbelievably impressed with what [the chefs, bartenders and vendors] brought to the table.”
We emphatically agree.
Click below to see some of the dishes, ice sculptures, and chefs.
https://www.milwaukeemag.com/photos.aspx?id=605
