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Small Household Food Exchange @ Peckish Pig, June 9 5:30pm

Small Household Food Exchange @ Peckish Pig, June 9 5:30pm
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  • Small Household Food Exchange @ Peckish Pig, June 9 5:30pm

    Post #1 - May 27th, 2019, 10:00 am
    Post #1 - May 27th, 2019, 10:00 am Post #1 - May 27th, 2019, 10:00 am
    Usually, the Small Household Food Exchange takes the summer off. This year isn’t usual. Sundays have seemed to work well for the group lately, so we’ll have another Food Exchange June 9.

    And since the weather should be good, we’ll go for a place with a nice patio. Also, someplace that’s not an especially long drive for many of us. Admittedly, it’s not a GNR, but a comfortable space (and, as a beer guy, I should note that they make their own beers … I know that’s not a big draw for a lot of people, but, whatever). The joint is called Peckish Pig, along the somewhat recently rejuvenated strip of Howard Street bordering Evanston and Chicago. (It’s on the Evanston side.)

    Also, from this article: Why Evanston, Illinois Is One of the Coolest Suburbs in America:
    Article wrote:Favorite outdoor lounge spot:
    Peckish Pig. This brewpub’s patio, right on the Chicago border, is the perfect spot to enjoy an Evanston summer afternoon.

    And, Peckish Pig offers the opportunity to sample some of the sausages that LTHer Moetchandon makes every week at Homestead Meats — in this case, brats made with Peckish Pig’s beer.

    Background
    The Small Household Food Exchange, among other things, is an opportunity for everyone to describe and show off their cooking skills.

    It is also an opportunity to gather a group to try a restaurant where only a few people may not be enough to sample a wide swath of the menu.

    So get to work cooking dishes to share with other LTHers.

    Or don’t … everyone’s welcome to join for camaraderie, conviviality and companionship.

    Note that we cap attendance at 12 with a maximum of 10 people exchanging dishes. Those who exchange dishes will have first priority, but they should post by May 11, to allow cooks to plan, shop and create.

    The Basics
    We’re always interested in fresh blood. Even if you can't exchange, please join us for food and conversation! But we encourage all to bring a few samples of the cuisine you enjoy at your home; it’s a great way for all of us to get to know each other better, discuss food and cooking techniques, and ultimately, later, have a meal at home that we might not have thought of making for ourselves.

    What is the Small Household Food Exchange, you may ask.
    Most importantly, it’s a gathering of like-minded folks at an interesting restaurant for a meal, taking advantage of the ordering power of a good number of people to share and sample a good number of menu items.

    The Small Household Food Exchange started so that those of us in 1-2 person households who love to cook aren't stuck eating that big pot of chili for a whole week. Instead, we make 4-10 servings of one dish, and bring home 4-10 different dishes. Exchanging participants bring one pre-portioned serving of their food for every exchanger who has RSVP’d to come that month. The priority will be for entrees, meats, soups, salad, stews, pastas, grains, etc. (Check the Events Board, there’s a separate Dessert Exchange.)

    The fine print
    Number in the group: We will cap attendance at each gathering at 12, and food exchange participants at 10, so that participants are never making more than 10 servings of anything. Couples can be counted as one serving, or two — if you come as a couple, please specify whether you're bringing one or two dishes to exchange.

    There will be no restrictions on the food – we’re an omnivorous bunch. IF ANYONE HAS ANY ALLERGIES, PLEASE LET THE GROUP KNOW.

    The containers/delivery system: Everyone in the group should use the GLADWARE 3 1/8 CUP PLASTIC CONTAINERS (7” x 7” square container with a blue lid). You’ll portion your food into those containers to bring and hand out at the gathering. You can freeze them or not depending on your schedule and when you make your food. If you use something else to deliver your food that month (Ziploc bags, plastic wrap, etc.) you should also return the empty containers from the last round so that everyone always has a stash of these containers for the exchange, and no one has to run out and buy more. Ideally, everyone will find a way to label their containers, describing the contents, so we don’t end up staring into our freezers at a field of blue-lidded containers and wondering what’s in each one (not that there’s anything wrong with the occasional surprise …).

    Please RSVP your attendance by responding in this thread one week before the monthly gathering. If you're exchanging, please post what you're bringing at least three days before the gathering.

    The organizer will monitor the thread to see what people are bringing. The organizer will also make reservations for the group at the restaurant where we will be gathering.

    Hope to see you there!

    Attending:

    Dinner and Exchange
    nr706 —Savory Dinner Ice Cream - Ham & Cheese
    moetchandon — Jambalaya
    Cathy2 — Cauliflower Kuku

    Dinner and sparkling company


    (Do you really have something else that would be more fun already booked for this date and time? Really?)

    Peckish Pig
    623 Howard St
    Evanston IL 60202
    (847) 491-6778

    Sunday, June 9
    5:30 pm
    Last edited by nr706 on June 7th, 2019, 10:24 pm, edited 3 times in total.
  • Post #2 - May 27th, 2019, 11:18 am
    Post #2 - May 27th, 2019, 11:18 am Post #2 - May 27th, 2019, 11:18 am
    Hi,

    I am in for all of it: exchange and dinner.

    I also ate some of the recent exchange items, so I am back to correct container.

    Have not yet figured out what to make.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - May 31st, 2019, 4:38 pm
    Post #3 - May 31st, 2019, 4:38 pm Post #3 - May 31st, 2019, 4:38 pm
    nr706 wrote: [edit]
    Admittedly, it’s not a GNR, but a comfortable space (and, as a beer guy, I should note that they make their own beers … I know that’s not a big draw for a lot of people, but, whatever). The joint is called Peckish Pig, along the somewhat recently rejuvenated strip of Howard Street bordering Evanston and Chicago. (It’s on the Evanston side.)
    [edit II]
    … everyone’s welcome to join for camaraderie, conviviality and companionship.
    [edit III]
    (Do you really have something else that would be more fun already booked for this date and time? Really?)
    Peckish Pig
    623 Howard St
    Evanston IL 60202
    (847) 491-6778
    Sunday, June 9
    5:30 pm
    Ehhh... I really do not cook. :| I believe I will not attend this, but I have been to Peckish Pig, and want to inform you of this:
    It has no wi-fi. Or at the least, it would not give me the network and password.
    Go to the dive bar on the Chicago side of the street across from it, order a cheap beer, and get its wifi network's password. The signal reaches across the street | border. 8)
    I'm scribing this from Sketchbook Brwg. in Evanston. I will get to Peckish Pig sometime in the next two months (ICBG Passport)(probably coupled with Temperance Beer Co.). :mrgreen:
    The links you can use, without the fluff, or sales pitch: http://208.84.112.25/~pudgym29/bookmark4.html
  • Post #4 - June 6th, 2019, 9:47 am
    Post #4 - June 6th, 2019, 9:47 am Post #4 - June 6th, 2019, 9:47 am
    Still room for a few more ... sharing or just eating.
  • Post #5 - June 7th, 2019, 10:10 pm
    Post #5 - June 7th, 2019, 10:10 pm Post #5 - June 7th, 2019, 10:10 pm
    Hi,

    I am making Cauliflower Kuku.

    I did some reading to find it can be successfully frozen and reheated as long as the eggs reach 160 degrees.

    I finally have once more the official containers, because I simply ate some of the largess gathering in my freezer.

    See you on Sunday!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #6 - June 10th, 2019, 4:45 am
    Post #6 - June 10th, 2019, 4:45 am Post #6 - June 10th, 2019, 4:45 am
    Small group, but food was pretty good.

    We started with a goat cheese and honey plate. Cheese was whipped, mild, and paired well with the pieces of honeycomb we were able to slice off.
    PPGoatCheese.jpg Whipped Goat Cheese & Honeycomb


    Feeling Mediterranean, we opted for Lamb Kebabs. The pickled onion salad with it cut through the slight richness of the lamb.
    PPLambKebob.jpg Mediterranean Lamb Kebabs with Basmati Rice


    Pork Belly also seemingly included some pork loin. Still, it was pull-apart soft. We sopped up the gravy and mashed potatoes.
    PPPorkBelly.jpg Slow Roasted Pork Belly


    And, we split a Beer Brat made with Peckish Pig's own beer (made by LTHer Moetchandon). (Strangely, the menu didn't boast that the brat was made with their own beer, and didn't explain why they called it a "Homestead" Beer Brat.)
    PPBrat.jpg Homestead Beer Brat


    Overall, the food was reasonably good, if a bit under-seasoned. S&P weren't automatically provided, but came upon request.

    On the beer front, sadly, for a brewpub (and limited this time to sampling two of their brews), I have to maintain my previously stated opinion that, of the four breweries in Evanston, Peckish Pig just barely makes it into the top four.

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