Lollapalooza is a feast for the ears – and the stomach, with about 30 Chicago-area business filling the booths at Chow Town. Among them, Chicago-Based Big Fork Sausage. And if you think the medley’s on the big stage rock, you should check out their lineup.
They start with their own, famous bacon sausage – grilled a bit and then smoked, right at their booth in one of two gigantic smokers.
Jumping from the rocking fire pit, the sausage chills in a pretzel bun from Gonnella and is topped with pickled veggies, and perhaps one of the most beautiful harmonies you’ll find at the music fest – Apple Butta Bar-B-Q sauce from Indiana mixed with Templeton Rye Whiskey from Iowa.
Heading up the business and booth is Lance Avery who says this pairing of all things delicious is really what the festival is all about, on many levels.
“That’s the beauty of Lolla,” he says. “We’re all about community.”
Lance is committed to using local ingredients where he can and students at Washburn Institute of Technology, who are learning business and culinary skills, to help out at his booth this weekend.
As a first time Chow Town participant, Big Fork is also appreciating the community food experienced food booths around him, borrowing grills and skills from the vets.
And in the spirit of Lolla, Big Fork has got something for everyone. They also offer a 3-grain and baby spinach salad. “Completely vegetarian and vegan,” Lance says. He says it took him 8 hour just to make the salad’s red wine vinaigrette.
Big Fork sells their brand of sausage in many local groceries stores. More info at http://www.bigforkbrands.com