Knife & Pork

Travel to the East Bottoms, where The Recommended Daily and the Local Pig will be working hard to show you why the Midwest is the best pork-producing region in the country. We’ll make our case bite-by-porky-bite with chefs and butchers using the whole pig to get their point across. Have a plate of pork (or nine), wash it all down with a cold Tallgrass beer (three are included with your ticket), and feel good that a portion of the event proceeds are benefiting the Kansas City Food Circle.

It's time for Kansas City to claim its place in arenas other than smoke. But don't worry, even as we plant our porcine flag, there will be plenty of smoke and low heat applied to the pork on hand to ensure that what you eat is delicious. While you’re filling your belly, you’ll also have the chance to learn about the craft of butchery. Knife & Pork will feature butchering demonstrations, whole animal breakdowns and in-depth discussions of prep technique on two stages.

As part of our focus on promoting the Midwest, we're also excited to partner with Feast Magazine -- which will be launching in Kansas City the weekend that Knife & Pork is held. In fact, the East Bottoms will be the first place you can get your hand on a copy (your second hand will of course be holding a plate of pork) of Feast and meet the folks behind the publication. Pork is the original social network -- it just brings people together. Keep reading below and then come join us.