This past week has kept us busy with the wonderful discovery of Slow Food and the fantastic members of the Slow Food Utah chapter. I am not entirely sure how everything worked out, but an email I had sent out was forwarded to a member of Slow Food Utah who was excited to find out about us. She sent our information out to the other members of Slow Food and within a couple of hours Hollie called me at work to report that the people had been calling all morning wanting pork.
Slow Food is an organization that believes in eating the kind of food we believe in raising. They are the opposite of "fast food", meaning that they want healthy, natural, tasteful food that is raised sustainably. They accept the fact that nature does not produce uniform food year round but varies and has seasons. I am sure I am not justly describing the organization, so I will instead post their link here.
After reading up on the Slow Food website, Hollie and I quickly realized that we had very similar philosophies when it comes to food. Slow Food Utah has graciously added us to their list of local producers which we are proud to be a part of. See our Slow Food Utah link here.
In the middle of all this, a very exciting opportunity has developed! Jim Light, who I believe is associated with Slow Food Utah and who is the Executive Chef for the Viking Cooking School, has agreed to host a hands on evening course for Christiansen's Hog Heaven's customers. Of course the main dish, Stuffed Pork Loin Roast will be provided by us. Jim rattled off several ideas over the phone that literally made my mouth water. Jim will teach the class how to prepare a delicious Stuffed Pork Loin and a few other dishes that will complement the main dish. After we have all had a chance to help prepare the food, we will sit down and enjoy the meal. The cost will be around $65/person and will be limited to the first 20 people interested. The event will take place at the Viking Cooking School in Salt Lake. Jim will be getting back with me at the end of this week with more details. We are tentatively shooting for somewhere around December 28-30. Please let us know if you are interested and we will add you to our list. These spots will fill up very fast. If we have a strong enough response, we will see if we can talk Jim into hosting another class at a later date. This will make a great Christmas present for those loved ones who would like to learn from a master chef. Once we have it set up, payments can be made online at the Viking Cooking School website.
We appreciate the response from the Slow Food members. They are a very enthusiastic group! I encourage everybody to check out their website and look at joining the Slow Food Utah chapter.
Our December order is nearly filled up and we will soon be taking orders for February. We sincerely appreciate your business. We are grateful for the referrals and ask that you keep them coming to help support your local farmer. As always feel free to contact us with any questions, comments, or suggestions.