One of the perks of being a food blogger, is that just recently, people have been taking notice. Last week, I received a special invitation in my email. This invite, was for a private tasting for a new soon-to-open restaurant. The restaurant will offer carry-out BBQ, but not any BBQ: sustainable BBQ. Okay, so what is sustainable BBQ, you may ask? Sustainable means that the food comes from a farm or is produced with the environment in mind. Such factors as climate change, pollution, local versus not local, seasonal versus not, fair trade, organic and unprocessed. So, how can a plate of BBQ be sustainable?
Well, using old fashioned methods for smoking and curing and cooking would help. Using meat from small, local and sustainable farms. Also, use meat from animals that are free from hormones, antibiotics and have not been fed anything related to GMO's. Imagine eating BBQ that came from a local farm, which was raised on organic foods, cooked in simple and ancient methods. Then imagine that food being served from a restaurant that is trying to reduce their own carbon footprint, a company that practices recycling, composting and is truly farm to table.
This is what the Capitalist Pig strives to be.
Ron Buechele, is trying to bring the sustainable BBQ to life in St. Louis. This is the first Sustainable BBQ restaurant in St. Louis and most likely one of the first in America. This new restaurant, opens for all to see and enjoy on October 10th, but as a perk, as I mentioned above, I have been invited to see and taste some of these specialties. According to the press release, the "Capitalist Pig, will open Wednesday, October 10, 2012. Capitalist Pig will serve carry out artisan barbecue each weekday from 11:00 a.m. until 2:00 p.m. Capitalist Pig is located at 1201 Lynch Street which is the south side of Mad Art Gallery."-Lesley Rottsolk
So, am I looking forward to this? Very much so. I can't wait to taste the difference in how this BBQ will taste compared to other spots in St. Louis. While BBQ is a big thing here, so is the idea of farm-to-table, considering the amount of farms within a radius of St. Louis. Probably St. Louis is best fitted for sustainable foods and farm-to-table because of the pure proximity of foods and farms, locally.
While I wish nothing more to share my experience and pictures of this private tasting, and to let you know what you can expect there, I cannot do so today. The tasting is tonight, which means that you will have to wait until next Thursday for the best I have.
Stay tuned....
Well, using old fashioned methods for smoking and curing and cooking would help. Using meat from small, local and sustainable farms. Also, use meat from animals that are free from hormones, antibiotics and have not been fed anything related to GMO's. Imagine eating BBQ that came from a local farm, which was raised on organic foods, cooked in simple and ancient methods. Then imagine that food being served from a restaurant that is trying to reduce their own carbon footprint, a company that practices recycling, composting and is truly farm to table.
This is what the Capitalist Pig strives to be.
Ron Buechele, is trying to bring the sustainable BBQ to life in St. Louis. This is the first Sustainable BBQ restaurant in St. Louis and most likely one of the first in America. This new restaurant, opens for all to see and enjoy on October 10th, but as a perk, as I mentioned above, I have been invited to see and taste some of these specialties. According to the press release, the "Capitalist Pig, will open Wednesday, October 10, 2012. Capitalist Pig will serve carry out artisan barbecue each weekday from 11:00 a.m. until 2:00 p.m. Capitalist Pig is located at 1201 Lynch Street which is the south side of Mad Art Gallery."-Lesley Rottsolk
So, am I looking forward to this? Very much so. I can't wait to taste the difference in how this BBQ will taste compared to other spots in St. Louis. While BBQ is a big thing here, so is the idea of farm-to-table, considering the amount of farms within a radius of St. Louis. Probably St. Louis is best fitted for sustainable foods and farm-to-table because of the pure proximity of foods and farms, locally.
While I wish nothing more to share my experience and pictures of this private tasting, and to let you know what you can expect there, I cannot do so today. The tasting is tonight, which means that you will have to wait until next Thursday for the best I have.
Stay tuned....
Then imagine that food being served from a restaurant that is trying to reduce their own carbon footprint.
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