The Corner Chronicle
Chimacum, Washington, Tuesday March 28, 2017
“PIG OUT” at Corner, Sept 14th!
August 8th, 2013 by Katy McCoy

Yep, you are invited to Chimacum Corner’s first ever pig roast Saturday, Sept 14 at 4:00 pm, the weekend of WSU’s 11th annual Jefferson County Farm Tour.  In addition to pork, there will be a big tent, a wine/beer/cider garden, live music, and piles of local farm bounty cooked by Dan Ratigan. Tickets ($15 each or $10 veggie option) are on sale at the Corner and online at Brown Paper Tickets.

Sound a little ambitious for the Corner?  We’re getting help for sure.  The event is being sponsored and put together by none other than “Edible Seattle”, the Seattle-based magazine that lovingly “Celebrates the Seasonal Bounty of Puget Sound”.  Thank you “Edible Seattle”!  We are honored that you have picked our area to showcase on farm tour weekend with an “Edible Pedal” bike tour and this dinner.  We recognize exposure such as this as important to growing our community’s agricultural economy.

Composite photo Edible Seattle, Dan Ratigan, and Chimacum Corner Farmstand

The pigs will be heritage Berkshire pigs raised by Alexa and Nina at Chimacum’s Moonlight Farm. The “pit master” will be the the Corner’s John Foss, who grew up and learned to cook in Kentucky prior to settling in Chimacum. He’ll be building the above ground pit out of cinder block, then slowly roasting the split pig halves (one pig for every 150 guests???) over coals Saturday morning until the tender meat begins to fall off the bones. He gets his inspiration from Kentucky’s famous Fancy Farm annual picnic where his brother works.

composite photo of Alexa of Moonlight Farm and "pit master" John

Dan Ratigan, Port Ludlow Resort’s creative chef/local food advocate will be cooking up the remainder. September is peak harvest time, so expect a medley of fire-roasted veggies and potato skewers from local farms, and to top it all off, a Montmorency cherry crisp with Elevated ice cream.  Challenged with inventing a “Chimacum-Style” BBQ tradition, Dan plans on concocting a special sauce (both for mopping while roasting and serving) based on Finnriver cider, brown sugar, chiles, possibly berries and whatever else inspires him.  Bring it on!

photo of "Me and the Boys" Kitsap bluegrass band

The Corner’s first ever wine, beer and cider garden will feature a large variety of refreshing libations, all donated from local producers.  Drink heartily and in good conscience, as all proceeds from drink sales will go to supporting WSU’s Jefferson County Small Farms Program including the farm intern FIELD Program.  You do not need to attend the pig roast in order to “saddle up” at the bar and partake in educating the farmers of tomorrow!  To accompany the libations, Mt Townsend Creamery will be skewering up goodies including olives, cured meats, and yes…. CHEESE!  CBs nuts will be there with…. NUTS!

And last, but not least — to top it all off: sizzling live bluegrass (and “newgrass” music by Kitsap’s “Me and the Boys” (Mick Nicholson, Terry Enyeart, and Rick Meade).  Guitar, banjo, dobro, mandolin, bass and vocals, sure to quicken your step!

All in all, promises to be fun and we want to see you there!  Buy your pig roast tickets now as seating is limited to the first 400, and we expect to sell out.

TIMING:

SEPT 14, 2013
PIG ROAST DINNER 4-7 ($15) ($10 for everything minus the pork)
WINE/BEER/CIDER GARDEN 4-9 (cost of drinks only, don’t need dinner ticket)
LIVE BLUEGRASS MUSIC (Me and the Boys) 5-9 (FREE)
 

LOCATION:

Chimacum Corner Farmstand
9122 Rhody Drive, Chimacum, WA 98325
 

TICKETS:

$15 or $10/person, limited to first 400 or more if the food lasts.
Advance sale tickets available at Corner or through Brown Paper Tickets

6 Responses

  1. Julie P. says:

    Hello. I’d like to buy a (vege) ticket, but I’ll be traveling and not home
    To receive my ticket. How can I buy a ticket without it having to be mailed to my home? Thank you.

  2. Phyllis says:

    We would like to buy 2 tickets but like to eat early.
    Will the dinner be ready at 4 pm and can we arrive and
    expect to eat right away

    • Alex Corcoran says:

      Phyllis,
      We aim to have the pigs finished and broken down for serving at 4pm, but it’s always a gamble. John will be starting the fire in the middle of the night on Friday and the 3 pigs will be slow roasting for about 12 hours. So no promises but we will do all we can to have dinner ready for you at 4pm.

  3. Jacob says:

    Hi,
    I heard you might still be looking for bands to perform. Curious if this is the case and how to go about booking a band for your events?
    Thanks
    -Jacob

    • Alex Corcoran says:

      We’re all set for this year Jacob, but give your contact info to Rob at the Chimacum Corner Store, there’s always next year!