The second annual Cully Pig Roast was a great success. We collected 567 pounds of food and $100 cash for the Oregon Food Bank! Thanks to our friends, family, coworkers, and neighbors who helped make this event so memorable.
We’d like to give a special thanks to the following:
Tim Williams, owner of Peter’s Bar & Grill. Tim donated both the beer kegs to this year’s pig roast. This is just the latest example of Tim’s support of Cully neighborhood. Please visit Peter’s and enjoy the great food and friendly service.
Marcus Hoover and Ben Meyer. Marcus and Ben allowed us to store our pigs (purchased from Ben’s wholesale meat supply company) in the walk-in fridge at Old Salt. Old Salt may no longer be around, but Marcus’s and Ben’s other fantastic restaurant, Grain & Gristle, is going strong. Marcus also loaned us the tap system, which I know our guest’s appreciated.
Jasin Hope of Dogwood Distilling donated some bottles of his DL Franklin Vodka and Union Gin, two of our favorites. Check out Jasin’s Haint Absinthe if you feel like trippin’.
Lastly, I’d personally like to thank Kristine Fuller, Andy Holland, Jim Pfaff, Steve Owen, Helen Hierschbiel and Autumn Burns. Andy and I had an idea for a pig roast a couple of years ago. Steve and Helen made it a reality. We all pitched in on the menu planning, guest list, coordinating, pit construction, equipment ordering, food shopping and cooking. People kept thanking us for the hard work, but I think I can speak for all the hosts and say it didn’t feel like work at all. It was a chance to spend time with friends on an event that made people happy and did a little bit of good. That is not work. That is joy.
See you next year.
