Goose Island throws an annual pig roast on the brewery's loading dock benefiting Slow Food Chicago, among the many other Dionysian extravaganzas they host on the dock. The lineup of chefs for this year's model, coming up next Sunday, August 22 from 2-5 p.m., has a list of chefs that eclipses last year's inaugural lineup. more ›

Just a reminder that the Swan Creek Farm Online Auction ends tonight. This is your last chance to bid on a dinner for 6 prepared by some of the city's best chefs in your own home. so if you want to pool your money with five of your pals and try to win a chance to have Stephanie Izard cook you dinner, don't dawdle; the high bid on Izard is currently at $1100. more ›

The drive to help Swan Creek Farms' George Rasmussen get a new truck continues. Last week, we mentioned in the "Friday Buffet" installment that an online auction would be held for the opportunity for a private dinner for 6 cooked by the likes of Stephanie Izard, Koren Grieveson, Paul Virant, Carol Wallack, Bill Kim, and others. more ›

Not on the payroll at Goose Island Clybourn (yet!) but some spring cleaning of the hard drive unearthed this shot from our visit there a few weeks back. Wished it wasn't hidden, because this was going to be included in that post. more ›

George Rasmussen of Swan Creek Farms provides quality artisan meats to restaurants throughout the city. More recently, Rasmussen has been a beneficiary of spent brewers grain from Goose Island's Clybourn brewpub. One of the early hits of John Manion's still-evolving menu overhaul there is the sliders made from Swan Creek's "beer-fed" pork. While making local deliveries a week ago Rasmussen lost his truck, trailer, generator and a lot of food intended to customers to a fire. more ›

Since Goose Island renewed the lease on its Clybourn brewpub in December, there's been a sense of excitement around the premises. While the emphasis on the brewing has changed from hoppy to sour, the food menu at Goose Island is undergoing an even more radical transformation under the guidance of new Executive Chef John Manion (ex-Mas and Old Oak Tap). Manion is slowly updating the menu to bring it on a par with the Bristol, the Gage and Duchamp. more ›