Nov. 13: Greensgrow Whole Hog 2010

The third annual Greensgrow Whole Hog event is scheduled for this Saturday, Nov. 13, from 5 to 8 p.m. at Globe Dye Works (4500 Worth St.). This year's event, which'll run $75 a head, will feature grub - a big buffet of charcuterie/salumi, plus vegan/vegetarian options - from Campbell's Soup exec chef Tom Griffiths, a certified master chef. There'll be plenty of beer and wine, too, and Philadelphia Brewing Co., which has hosted past Whole Hogs, will debut its latest Harvest from the Hood, brewed with Greensgrow Farms-grown hops, at the event. Proceeds will benefit Greensgrow's Kensington Kitchen Space intitiative.

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Nov. 13: Greensgrow Whole Hog 2010

POSTED: Wednesday, November 10, 2010, 5:47 PM

Filed Under: Booze | Food Events

The third annual Greensgrow Whole Hog event is scheduled for this Saturday, Nov. 13, from 5 to 8 p.m. at Globe Dye Works (4500 Worth St.). This year's event, which'll run $75 a head, will feature grub a big buffet of charcuterie/salumi, plus vegan/vegetarian options from Campbell's Soup exec chef Tom Griffiths, a certified master chef. There'll be plenty of beer and wine, too, and Philadelphia Brewing Co., which has hosted past Whole Hogs, will debut its latest Harvest from the Hood, brewed with Greensgrow Farms-grown hops, at the event. Proceeds will benefit Greensgrow's Kensington Kitchen Space intitiative.

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