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Pigstock TC: Good food and a good causePrint

Food & Farming | October 16, 2012 | By James Russell

A renowned food writer, a famous charcuterie chef, a seven-course meal prepared by northern Michigan's best cooks--and it all helps get local fruits and veggies into school lunchrooms. What's not to love?

Pigstock TC is back for its third year, and we wanted to make sure everyone know about the incredible opportunity to dine on some delicious local food while contributing to MLUI's "10 Cents a Meal" initiative.

On Oct. 23, Pigstock will feature a wine dinner with New York Times writer Michael Ruhlman and famed chef Brian Polcyn; the pair recently collaborated on "Salumi: The Craft of Italian Dry Curing." Each of the seven courses prepared by local chefs will be loosely inspired by their work.

Pigstock organizer and local foods distribution company Cherry Capital Foods is graciously donating $10 of every $75 ticket sold toward MLUI's "10 Cents a Meal," which aims to provide area schools with an extra dime per meal to purchase locally grown fruits and vegetables. It's good for the kids and good for the local economy.

Sound like fun? There's more. Featured chefs are: 

  • Myles Anton, of Trattoria Stella
  • Paul Olson, of Mission Table
  • Guillaume Hazaël-Massieux, of Restaurant La Bécasse and Bistro FouFou
  • Eric Patterson, of The Cooks' House
  • Fred Laughlin, of The Great Lakes Culinary Institute
  • Coburn McNaughton, of The Hagerty Center
  • John Dayton, of Black Star farms

And on Oct. 22, the day before the dinner, there's an evening class on basic butchery for the home chef.

The ticket window will close soon, so get yours now by registering online at