Tracklements presents Ann Arbor's Hottest New Food Talent - Oct 16, 6pm

You want to go. You need to go.

You want to eat pork buns and onigiri (rice balls) with Tracklements' Miso Mirin salmon and homemade pickles made by San Street's Ji Hye Kim and Kristen Hogue Jackson. (We've had those pork buns before, so trust us on this one.)

You want to see how Working Girl Eats is coming along on her Tex-Mex street food cart venture.

You need to try The Brinery's latest pickled goods. While sipping wine from Everyday Wines. Okay, maybe not wine and pickles at the same time. Though I guess it depends on the wine. And the pickles.

But you could alternate with something from Farrell Fruit.

And if that isn't enough, then you'll want to see what EAT catering is doing these days (you know, the people who used to do the food at Jefferson Market).

You want to go and tell us how it went, because we have a prior engagement that is going to keep us away from this fabulous event.

$5 gets you in the door to pot & box's beautiful space, which you want to see, if you haven't already — but only if you buy in advance. ($8 at the door — if there are any tickets left.) And then it's small plates of tasty tidbits available for $5.

And the proceeds all go to a good cause.

You know you want to.  Hell, we know we want to.  But we can't, so you're going to have all the fun.

What: Tracklements presents Ann Arbor's Hottest New Food Talent
When: Saturday, Oct 16, 6-8pm
Where: pot & box, 220 felch street #2, ann arbor
How to purchase tickets in advance: Contact Durham's Tracklements for more infomation at 734-930-6642

Comments

[Stu]

Just picked up some of The Brinery's kimchi today at the Farmers Market - Absolutely fantastic!

[Monique]

I love that there are such amazing new food products popping up in Ann Arbor. I often refer to the early 80's as the beginning of a local Food Revolution, when we started Al Dente Pasta and other companies like Zingerman's, Clancy's Fancy, Monahans, Coffee Express began. Sure seems like we are in the midst of a Second Revolution and it could not be any more exciting. After almost 30 years in business, it's fun to witness a new generation of creative, energetic, inspired younger people pushing the boundaries. And, it's really fun that they come to me for advice. I love that, too.

[Alex]

I'll be there, thanks for this notice, because I never would have known about it!

[Joe, Kitchen Chick's Husband]

Update: the event is now SOLD OUT!

[Wendell]

It was great fun, for all that (because?) I only stayed for about half an hour. I work with Kristen and Ji Hye of San Street, and it's great to see their hard work on this project start to pay off. To be sure, it didn't hurt that the pork buns were delicious. Eat wasn't bad, either--their bison sloppy joe has started to give me a new appreciation for cole slaw (it comes and goes something like every year). Great use of the Pot and Box space, where I'd never been before!