International Bacon Day Party at The Swinery!

International Bacon Day Party at The Swinery

International Bacon Day is held the Saturday before Labor Day. We invite all pork-lovers (and even vegetarians!) to celebrate the goodness the swine has given us.

When:
Saturday, September 4, 2010
10am-3pm

What:
International Bacon Day Party
free bacon chocolate chip cookies
$2.50 bacon dog
$5 bacon burger
Various bacon-filled brunch items
+Meet The Swinery team
Music at The Courtyard

Why:
We love bacon!

Where:
The Swinery
3207 California Avenue SWSeattle, Washington 98116

Meet the kitchen team:

Joey Brewer, head butcher/co-owner

A native of Washington state, Joseph Brewer (aka “Joey the Butcher”) discovered his passion for cuisine during his formative years in New York City, cooking in various kitchens throughout one of the world’s greatest food cities. Upon returning to Seattle in his late twenties, the young chef encountered personal setbacks that threatened to temporarily derail his culinary dreams. Ever the fighter, Joey joined the renowned FareStart Culinary Arts Job Training Program in 2007 where he received invaluable training and support, as well as the opportunity to work alongside celebrated Seattle chefs. Joey went on to find success in a supervisory position at The 5 Spot (a Chow Foods restaurant), handling everything from menu development, quality control and food preparation to scheduling, ordering and inventory. In 2009, Joey joined West Seattle’s Jak’s Grill as the lead line cook where his commitment to producing the highest quality food led him to The Swinery, where he is now the head butcher and co-owner.

And the consultant:

Chef Joseba Jiménez de Jiménez, operations director and gastronomy consultant

Basque-born Chef Joseba Jiménez de Jiménez- four-time James Beard Award nominee (2005, 2006, 2007, 2009)- began his career in Madrid in 1979. His culinary training continued in San Sebastian, Spain, which continues to influence his culinary style today. He studied classical French cuisine in Paris and Biarritz, France, where he specialized in the cuisine of Gascony and the French Basque country. Chef Joseba’s celebrated culinary career includes an apprenticeship at the Royal House in Spain, working as a former chef at the Ruins and Maximilien at the Market, and as the former executive chef/co-owner of Txori and the Harvest Vine. Chef Joseba has a decade-long experience as a consulting chef helping open over 20 restaurants around the world.

About The Swinery:

Located in West Seattle, The Swinery is an artisan butcher shop and deli offering local, sustainable meat from within 300 miles. Street-food style eats at The Swinery Courtyard include The Swinery Burger (1/3 pound of fresh ground Thundering Hooves chuck with caramelized onions and cheese; $7), The Bacon Dog (quarter pound bacon hotdog; $4) and the Chicharonnes (freshly fried pig skin, puffy and perfect served with guajillo salsa; $4). Brunch items are also available like Biscuits and Gravy (Swinery lard biscuits and rosemary sausage gravy; $6), Breakfast Sandwich (two eggs, Swinery sausage and cheddar cheese on a fresh roll; $6.50) and the Monte Cristo (ham and cheese sandwich, fried with French toast batter and served with powdered sugar and jam; $7).

The Swinery is located at 3207 California Avenue Southwest in Seattle, Washington. The butcher shop and deli are open Tuesday-Friday from 11am-6pm and Saturday-Sunday from 10am-6pm. The Courtyard serving street-style food is open for lunch Tuesday-Friday from 11am-3:30pm and brunch every Saturday-Sunday from 10am-2pm. For more information, call (206) 932-4211 or visit us on Facebook at Swinery Meats or on Twitter: @swinerymeats .

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