Events: Whole-hog barbecue and animal roast benefit with guest chefs at Pizzeria Sorellina Sunday


The team out at Apis and Pizzeria Sorellina are raising money for their farm partners at TerraPurezza by throwing a huge barbecue that will feature a slew of slow-cooked meats. And they’re bringing in some of their friends to help with the cooking. Brent Mills from Verts Mediterranean Grill will roast lamb leg with African spices; Fermin Nunez (formerly of Launderette and La Condesa) will cook cabrito barbacoa with various salsas and heirloom corn tortillas; the Apis team of new chef de cuisine Alejandro Munoz, Marcus McCreary and Matt Richter will serve smoked chicken and ember-roasted vegetables; and Alan Delgado of Patika Coffee and Tumaya popup series is roasting red wattle pig in a Yucatan style.

The event runs from noon to 3 p.m. Sunday, and tickets, which include a beverage, cost $40 ($10 for children).  Purchased advanced tickets for $35 & $8 by calling 512-436-8918.



Author: Matthew Odam

Restaurant critic & features writer at Austin American @Statesman and @Austin360. Austin-born 6th generation Texan. Left-handed.

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