Big Star is back with their pre-pandemic monthly series, Pig Star. A celebration of pork in Mexican cuisine, Culinary Director Chris Miller has invited David Rorigues (Xocome Antojeria), Oliver Poilevey and Marcos Ascencio (Taqueria Chingon), Gilberto Ramirez and Maria Landa (Rubi's Tacos), and Brian Enyart and Jennifer Jones (Dos Urban Cantina) for a monthly pig roast on Big Star Wicker Park’s patio.
From May through August this year, one guest chef per month will join the Big Star team in roasting up a whole Slagel Farms hog from which they’ll create a collaborative menu of dishes, giving the guest chef a chance to showcase their style. $1 of every menu item sold will go towards a charity of the guest chef’s choice, including Culinary Cares and The Anti-Cruelty Society. To accompany the Pig Star dishes, the bar team will be pouring a lineup of drink specials including their signature Ranch Water, Knob Creek Old Fashioneds, Maker’s Mark Passion Fruit Sours, as well as Pacifico on tap and a lineup of $3 shots, sponsored by Jim Beam and Pacifico.
Kicking off the series on Monday, May 22nd is Chef David Rodrigues Jr. of mother & son owned and operated Mexican restaurant Xocome Antojeria on the city’s Southwest side. Chef Rodrigues is cooking up a take on their tlacoyo, a pre-Hispanic dish from Central Mexico, featuring salsa verde drenched pork, queso fresco, sour cream, onion and cilantro as well as pork shoulder flautas and cemitas with crispy pork, garlic aioli, and pickled jalapeños.
Big Star is back with their pre-pandemic monthly series, Pig Star. A celebration of pork in Mexican cuisine, Culinary Director Chris Miller has invited David Rorigues (Xocome Antojeria), Oliver Poilevey and Marcos Ascencio (Taqueria Chingon), Gilberto Ramirez and Maria Landa (Rubi's Tacos), and Brian Enyart and Jennifer Jones (Dos Urban Cantina) for a monthly pig roast on Big Star Wicker Park’s patio.
From May through August this year, one guest chef per month will join the Big Star team in roasting up a whole Slagel Farms hog from which they’ll create a collaborative menu of dishes, giving the guest chef a chance to showcase their style. $1 of every menu item sold will go towards a charity of the guest chef’s choice, including Culinary Cares and The Anti-Cruelty Society. To accompany the Pig Star dishes, the bar team will be pouring a lineup of drink specials including their signature Ranch Water, Knob Creek Old Fashioneds, Maker’s Mark Passion Fruit Sours, as well as Pacifico on tap and a lineup of $3 shots, sponsored by Jim Beam and Pacifico.
Kicking off the series on Monday, May 22nd is Chef David Rodrigues Jr. of mother & son owned and operated Mexican restaurant Xocome Antojeria on the city’s Southwest side. Chef Rodrigues is cooking up a take on their tlacoyo, a pre-Hispanic dish from Central Mexico, featuring salsa verde drenched pork, queso fresco, sour cream, onion and cilantro as well as pork shoulder flautas and cemitas with crispy pork, garlic aioli, and pickled jalapeños.
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